Chocolate Cappuccino Cheesecake Chocolate Cappuccino Cheesecake

Chocolate Cappuccino Cheesecake Image by: Chocolate Cappuccino Cheesecake Author: Canadian Living

Two layers of complete indulgence make this cheesecake a surefire hit. Look for instant espresso powder (such as Medaglia D'Oro or Nescafe espresso) in most supermarkets and specialty food stores.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2008




Line side of 9-inch (2.5 L) springform pan with parchment paper; set aside.

In small bowl, stir crumbs with butter; press into prepared pan. Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.

Filling: Meanwhile, in separate bowls over saucepan of hot (not boiling) water, melt bittersweet and white chocolate; let cool to room temperature.

In another bowl, beat cream cheese until fluffy; set aside.

In large heatproof bowl over saucepan of simmering water, beat eggs with sugar until thickened and digital thermometer registers 160°F (71°C), about 7 minutes. In 3 additions, beat in softened cream cheese until smooth.

Transfer half of the filling to separate bowl; beat in bittersweet chocolate and whipping cream. Pour over crust, smoothing top.

Stir espresso powder with 1 tsp (5 mL) hot water; beat into remaining filling along with white chocolate. Gently spoon over chocolate layer, smoothing top. Refrigerate until firm, about 8 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Topping: Sprinkle cheesecake with espresso powder. Remove side of pan. In bowl, whip cream; pipe into rosettes around top edge of cake. Cut with hot dry knife.

Nutritional facts Per each of 16 servings: about

  • Sodium 246 mg
  • Protein 7 g
  • Calories 405.0
  • Total fat 31 g
  • Cholesterol 120 mg
  • Saturated fat 18 g
  • Total carbohydrate 27 g


  • Iron 11.0
  • Folate 9.0
  • Calcium 7.0
  • Vitamin A 26.0
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Baking & Desserts

Chocolate Cappuccino Cheesecake