Tender cappuccino cheesecake

Name: Tender cappuccino cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 150 g Amarettini biscuits; 65 g Butter; 2 TEASPOONS Cocoa powder; 500 g Mascarpone; 125 g Fresh cream; 125 g Sugar; 3 Eggs (size M); 10 g powdered coffee; 18 balls hazelnut pastry specialities; 100 g ripened cream; 1 pinch Cinnamon; 7-10 Tbsp Oil; 1 Freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

150 g Amarettini biscuits
65 g Butter
2 TEASPOONS Cocoa powder
500 g Mascarpone
125 g Fresh cream
125 g Sugar
3 Eggs (size M)
10 g powdered coffee
18 balls hazelnut pastry specialities
100 g ripened cream
1 pinch Cinnamon
7-10 Tbsp Oil
1 Freezer bag

Directions

1
Put the biscuits in a freezer bag and crumble them finely with the dough roller. Melt the butter, remove from the heat and let it cool down for about 5 minutes. Mix butter, 1 tsp. cocoa powder and Amarettini. Spread the bottom of a springform pan (20 cm Ø) with oil. Spread the crumb mixture over it and press it to a flat bottom. Chill for about 15 minutes.
2
Mix mascarpone, crème fraîche, 100 g sugar and eggs with the whisk of the hand mixer. Sift the coffee powder over it and stir it in. Pour some cheese mixture on the cake base. Spread the hazelnut pastry on top. Pour the rest of the cheese mixture over it (don't be frightened, hazelnut balls float to the top and spread on the surface!) Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Take the cake out of the oven. Remove the edge and base from the pan immediately and let them cool on a cake rack for about 3 hours. Stir sour cream and 25 g sugar until smooth and spread on the cake. Refrigerate the cake for another 30 minutes. Shortly before serving, mix 1 tsp. cocoa powder and cinnamon and sprinkle over the cake
3
waiting time approx. 3 3/4 hours