Cappuccino Cheesecake Recipe
Espresso infused with white chocolate and raspberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.
- 2
Press the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until golden. Remove and cool.
Filling
- 3
Melt the chocolate
In a small saucepan, melt the chopped white chocolate over low heat, stirring until smooth. Remove from heat and let it cool slightly.
- 4
Blend the filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth.
- 5
Add eggs
Add in the eggs, one at a time, mixing until fully incorporated after each addition.
- 6
Incorporate espresso and chocolate
Mix in the cooled espresso, melted white chocolate, and vanilla extract until the mixture is smooth.
- 7
Fold in raspberries
Gently fold in the raspberries, being careful not to break them too much.
- 8
Bake the cheesecake
Pour the filling over the cooled crust and smooth the top. Bake in the oven for 55-60 minutes, or until the center is set but slightly jiggly.
- 9
Cool and refrigerate
Once baked, turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Topping
- 10
Prepare the topping
Before serving, spread the whipped cream evenly over the top of the chilled cheesecake.
- 11
Garnish
Top with fresh raspberries and sprinkle white chocolate shavings over the whipped cream.