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Cappuccino Cheesecake

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Coffee is definitely one of my preffered tastes in desserts. The following cappuccino cheesecake is flavored with coffee and becomes such a great treat for Shavuot or for people who like their cheesecakes less cheesy in taste.

Cappuccino Cheesecake

Photo: Natalie Levin



Cappuccino Cheesecake

For the crust:

  • 100 grams plain biscuits or graham cracker
  • 50 grams melted butter
  • Pinch of salt
  • 1/2 tsp. instant coffee powder

For cheese and coffee filling:

  • 250 grams ricotta cheese
  • 225 grams cream cheese
  • 100 grams sugar
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 1 tsp. instant ground coffee
  • 2 tbsp. boiling water
  • 2 large eggs
  • 1 large egg yolks
  • 15 grams cornstarch

For mascarpone cream:

  • 125 ml. heavy cream
  • 125 grams mascarpone
  • 1 tbsp. sugar powder
  • 1 tbsp. cream stabilizer or instant vanilla pudding mix
  • Cocoa powder for serving
  1. Crust: in a food processor grind biscuits to a fine powder. Add butter, salt and instant coffee and stir well until absorbed.
  2. Transfer the crumbs into the pans and press evenly to the bottom to create a thin base.
  3. Freeze for about 1/2 hour.
  4. Preheat oven to 170c degrees.
  5. Bake for 6-8 minutes, until golden. Cool.
  6. Coffee and cheese filling: in a large bowl, whisk ricotta cheese, cream cheese, sugar, vanilla and salt until mixture is smooth.
  7. In a small bowl mix instant coffee and boiling water and add to the mixture into the cheese batter white whisking.
  8. Add in the eggs and yolk one by one while whisking between additions.
  9. Add cornstarch and whisk until blended.
  10. Pour the filling onto the baked crusts and fill up to 3/4 height.
  11. Reduce the oven temperature to 150c degrees and bake for 20-25 minutes, or until the filling is set at the edges, but still slightly soft in the center.
  12. Cool completely before icing and decoration.
  13. Mascarpone cream: in a bowl of a mixer, whip cream, mascarpone, sugar powder and stabilizer until you get a very stable whipped cream.
  14. Transfer the cream into a piping bag fitted with jagged piping tip and drizzle mounds of cream on top of the cakes.
  15. Sprinkle with a little cocoa powder and serve.
  • Keep the cakes in a sealed container in the refrigerator up to 5-6 days.
  • Gluten-free version: use gluten-free biscuits instead of plain biscuits.
  • You can make the recipe in one 20 cm round cake pan. Baking time will be longer.

Cappuccino Cheesecake

Photo: Natalie Levin