Cappuccino Cheesecake

By • April 17, 2011 • 76 Comments

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Author Notes: Imagine the perfect cup of cappuccino: frothy froth on top with a sprinkle of cocoa, creamy rich coffee with a touch of sweetness underneath, and that "Ahhh," that you can't help sighing. That is how I imagine this cheesecake.

I garnish the whipped cream top with chocolate covered coffee beans, then grate unsweetened chocolate over the surface of the whipped cream. I like the touch of bitterness with the sweet cream as it yields to the coffee flavor in the filling.

Definitely plan to make your cheesecake 24 hours before you plan to serve it. It's important that it have ample time to cool completely and set up.

And one more note: to safely remove the baking sheet full of hot water from the oven after removing the cheesecake, just leave the oven door open until the water has cooled enough that you can handle it without burning yourself. - boulangere
boulangere

Food52 Review: Boulangere's cheesecake is rich but not overly sweet, with the thrum of instant espresso pulsing in the background. The cake is gorgeous once you've put it all together, and we noticed that a cross section mimics the layers of an actual cappuccino -- the cocoa-infused crumb crust creates a dark thin base; this is followed by the latte-hued filling; and then there's the creamy cap on top. A note: we found that we only needed half the whipped cream, so make just what you need, or save the rest for another day. - A&MA&M

Serves 12 servings

  • 5 ounces graham cracker crumbs
  • 14 ounces granulated sugar, divided
  • 1 tablespoon cocoa powder
  • 3 ounces butter, melted
  • Pinch of salt
  • 1 1/2 pounds cream cheese, room temp
  • 5 large eggs, room temp
  • 2 teaspoons vanilla extract
  • 2 1/2 cups heavy cream, divided
  • 2 tablespoons Medaglia d'Oro instant espresso
  • 2 tablespoons powdered sugar
  • 12 chocolate covered coffee beans
  • Unsweetened chocolate for grating
  1. Preheat oven to 325 degrees. Put a kettle of water on the stove to heat.
  2. Stir together crumbs, 2 ounces granulated sugar, cocoa powder, melted butter, and pinch of salt until fully blended. Spread evenly over the bottom of a 10" springform pan, then press very firmly all over.
  3. If eggs are not at room temp, fill a bowl with warm (not hot) water and soak them for 5 minutes, then remove. You'll be making an emulsion with the cream cheese, sugar, and eggs, and your results will be much better if all ingredients are at room temp. For cream cheese, I let it sit out overnight.
  4. Measure cream cheese and 12 ounces granulated sugar into bowl of a stand mixer fitted with the paddle. Mix on lowest speed until fully blended and no lumps of cream cheese remain. Stop mixer, drop bowl and scrape very thoroughly around sides and bottom. Raise bowl and mix to blend what you scraped loose.
  5. Crack eggs into a bowl. With mixer running on lowest speed, tip one at a time into mixer bowl. This is your emulsion; take your time and allow each to be fully incorporated before adding the next. After all eggs have been added, once again stop mixer, drop bowl and scrape very thoroughly around sides and bottom then raise bowl and mix to blend what you scraped loose.
  6. Warm 1/2 cup cream in a microwave just enough so that you can dissolve the coffee in it. Stir to blend, then add to filling mixture along with vanilla. Mix on lowest speed until fully incorporated.
  7. If your springform pan is prone to leaking, you may want to wrap the outside with foil. Turn filling into pan. Set pan in the center of a rimmed baking sheet. Set the baking sheet on center rack in oven with front edge protruding slightly. Carefully pour hot water into baking sheet until it comes almost to the lip of the sheet. Gently slide it the rest of the way into the oven. Bake for 45-55 minutes. Start watching it carefully at 45 minutes. Custards are done when you can bump the edge of the baking vessel and the contents will, I'm not making this up, jiggle like jello, not wiggle like a wave.
  8. When done, remove cheesecake pan from oven and allow to cool to room temp before refrigerating overnight. The next day, run some warm water into a sink and set the cheesecake pan in it for a few seconds. Remove to a towel and run a narrow spatula all the way around edge. Release and remove springform ring. Whip remaining cream with powdered sugar and spread over top of cheesecake. Arrange chocolate covered coffee beans evenly around edge, then grate unsweetened chocolate over the top -- as much as you like.
  9. The best way to cut a cheesecake is with a hot, wet, flat-bladed knife (not a curved chef's knife). Run your blade under hot water, shake it off slightly, make a cut, then repeat for as many slices as you need, being sure to rinse all cheesecake off before making the next cut.
  10. Serve with a steaming cup of espresso.
Jump to Comments (76)

Tags: can be made ahead, cheesecake, cocoa, coffee, cream cheese, Desserts

Comments (76) Questions (6)

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Vegas2

over 1 year ago AtlantaAnnie

how can I make this a dirty chai cheesecake? How much chai should I add?

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's always a good idea to prepare any cheesecake at least 24 hours before your plan to serve it. Making and baking it are really the least of it all. The important part is to rest it in the fridge for at least 12 hours before depanning it. That way, it dehydrates naturally a bit to concentrate flavors. I hope this helps you.

Oct11cooking

over 3 years ago Full-Flavored Cook

I made this last night for a dinner party, and it was fantastic! My new favorite cheesecake: light, creamy, and with the perfect intensity of coffee flavor. Thank you!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wonderful news - always happy to create a convert. BTW, leave out the coffee, up the vanilla extract and add the juice of half a lemon and you've got a classic NY cheesecake.

Dsc_4978

over 3 years ago lschrive

I just made this over the weekend for my husband's birthday - amazing! (You made me look so good!) I didn't have any chocolate covered espresso beans so I just grated chocolate over the whipped cream - delish! Thank you!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hey, you're the baker - grab every bit of credit due! Happy birthday to your fortunate husband. And nothing was lost for want of the coffee beans, I'm sure.

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over 3 years ago Angela

made this tonight, along with the late night brine chicken, for a birthday dinner party. it was fabulous! can't wait for an excuse to make it again and again. thank you boulangere!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much! Your dinner sounds wonderful. Belated birthday happiness.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so very much, food 52. I'm extremely touched to have had two recipes chosen as EPs this week.

Bike2

over 3 years ago Sagegreen

Congrats, boulangere! Wonderful recipe.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks very much.

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over 3 years ago Pamela's Kitchen

Congratulations boulangere!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much!

Dsc_0205

over 3 years ago Daphne

This will be one of the first things I make when the kitchen is done. This and the chocolate cake!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You've embraced a huge project with such grace. You're going to merit many happy rewards when it's done!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you for this recipe, I made this for my birthday yesterday and it is so good. I loved how rich and creamy it is and so beautiful. Definitely going to be a recipe that I will use over and over again,

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love it that you made your own birthday cake! I'm so glad you enjoyed it, and very happy birthday!

Johnart

over 3 years ago RIPNGUITAR

THE FUSION OF CAPPUCCINO AND CHEESECAKE IS A MATCH MADE IN HEAVEN.
MY SENSES ALL COME INTO PLAY WITH THIS DISH. INCREDIBLE.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

So good to hear, thank you.

Steve_dunn02

over 3 years ago Oui, Chef

My daughter, Peyton is a cheesecake FREAK,and has one each year at her birthday. I'm quite certain I'll be making this one for her birthday this year, it's gorgeous! - S

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

There must be something about being a daughter - mine has been known to sit down with a whole cheesecake and a fork. Thank you so much, and wish her happy birthday for me!

Dsc_0048b

over 3 years ago healthierkitchen

This is right up my daughter's alley too!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Something in the nature of daughters . . .

Monkeys

over 3 years ago monkeymom

congrats boulangere! beautiful recipe!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, monkeymom!

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over 3 years ago TiggyBee

Big congrats to you boulangere! Your cheesecake is beautiful!!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

As are you, TiggyBee!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations!!!! What more can I say than, YUM! This looks insanely delicious - the best kind of decadent. :)

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You are the best!

Dsc_0048b

over 3 years ago healthierkitchen

Beautiful, boulenagere!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You are so kind as usual!

Dscn2320_2_2

over 3 years ago EllnMllr

Looks yummy and easy. Any way to translate the "ounces' into 'cup' measurements?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Absolutely, and thanks for asking. I posted the conversions on the foodpickle.

Cakes

over 3 years ago Bevi

Congrats! - This looks so delicious!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much, Bevi!

Dscn1244

over 3 years ago goldenblind221

You were wrong for this. I'm gonna end up eating this whole dang cheesecake by myself. I am in love.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've stared down that same temptation more than once!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Hi boulangere, like I said 10 days ago, perfect touch of flavors! Congrats and luck to you...

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, you are so very sweet! Thank you, lapadia!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Runner's up is a the next best...congrats to that :)

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I feel so honored. Thank you!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Being runner up is amazing! I will make this next time my sister is in town. We both love cheesecake & coffee so this is perfect. Cheers!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Enjoy your sister!