101RECIPES: Cheesecake with cappuccino

Cappuccino … what a passion! Italians have dozens of variations: today we suggest you to enjoy it in a cheesecake. Ready?


  • 300 gr of dry cookies
  • 180 ml of milk
  • 100 gr of butter
  • 650 gr di cheese spread
  • 200 gr of fresh cream
  • 100 gr of powdered sugar
  • 10gr di powder gelatin
  • Vanilla extract
  • 4 cups of Napoletano espresso (cups of 50ml each)
  • 200 ml of whipping cream


  1. Chop the cookies with a mixer (or crumble them with a meat pounder)
  2. Melt the butter in a double boiler (bain-marie) or in microwave
  3. When the butter is melted, turn off the heat and add the biscuits crumbled with butter
  4. Put a sheet of parchment paper (for oven) in the baking tray and put the dough into it
  5. Put another sheet of parchment paper over the dough and flatten with a meat pounder, in order to level the mixture well (also on the edge)
  6. Remove the parchment paper used for flattening and place the backing tray into the refrigerator
  7. Pour the milk into a pan and add the gelatin powder
  8. Get it warmed up at medium heat
  9. As soon as the gelatine has melted, remove from the heat and let it cool
  10. Lightly whip the cream
  11. In a bowl, mix the cheese spread with the cream you just whipped
  12. Add the sugar and two teaspoons of vanilla extract
  13. Now beat the mixture with a whisk
  14. When the mixture is creamy and homogeneous, slowly add the milk with gelatin
  15. Pour the 4 cups of espresso coffee into the mixture and blend everything with a spoon
  16. Remove the backing tray from the refrigerator and cover the base with the mixture
  17. Put backing tray back into the fridge and leave it for 3 hours (minimum).

Now you can enjoy it! It’s good for an energetic breakfast, as a ric snack or after a (light) meal.
If you fancy an artistich touch, we highly recommend to guarnish it with 101CAFFE’ Toffee Mou topping: it’ll be a delicious experience!



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