Café Latte Cheesecake

Name: Café Latte Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 TABLESPOONS Cappuccino-Pulver; 1 coated Tsp Cocoa powder; 100 g soft butter; 150 g Sugar; 1 Bottle of butter-vanilla flavor; 7-10 Tbsp Salt; 4 Eggs (size M); 800 g Cream cheese (12 % fat absolute); 75 g ripened cream; 6 TABLESPOONS Semolina; 7-10 Tbsp Mocha beans; 7-10 Tbsp Cocoa; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 TABLESPOONS Cappuccino-Pulver
1 coated Tsp Cocoa powder
100 g soft butter
150 g Sugar
1 Bottle of butter-vanilla flavor
7-10 Tbsp Salt
4 Eggs (size M)
800 g Cream cheese (12 % fat absolute)
75 g ripened cream
6 TABLESPOONS Semolina
7-10 Tbsp Mocha beans
7-10 Tbsp Cocoa
7-10 Tbsp Fat and breadcrumbs

Directions

1
Mix cappuccino powder and 5 tablespoons of hot water, halve. Stir into one half of the cocoa, allow to cool. Cream butter, sugar, vanilla flavouring and salt with the whisk of the hand mixer. Stir in the eggs one by one. Stir in cream cheese, cream and semolina.
2
Divide the dough into three. Fill 1/3 of the dough into a greased, breadcrumbed box form (1.4 litres capacity; 26 x 11 cm), smooth it down. Stir the cappuccino mixture into the second third and pour into a mixing bowl with a pointed spout. Carefully (!!) spread it evenly over the first dough in a fine jet. Stir the cappuccino and cocoa mixture into the last third and pour into the mixing bowl. Also pour over the dough in a fine jet. Bake in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 1 1/4 hours. Then leave to rest in the switched off oven for approx. 10 minutes. Cool down.
3
Stir the cappuccino and cocoa mixture into the last third and pour into the mixing bowl. Also pour over the dough in a fine jet. Bake in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 1 1/4 hours. Then leave to rest in the switched off oven for approx. 10 minutes. Cool down. Decorate with mocha beans and dust with cocoa