National Cappuccino Day is November 8th. We’ve already had two cups of it, and wish we’d already made this no-bake cappuccino cheesecake. The recipe is by Heather Baird of Sprinkle Bakes, developed by Go Bold With Butter, a great recipe website where everything is tested and dee-licious.
This cheesecake is light, creamy, and not overly sweet. And, let us repeat: It’s no-bake!
The recipe is egg-free; the filling is set with gelatin.
The instant espresso powder in the recipe gives the cheesecake a more pronounced coffee flavor. If you can’t get hold of it, you can substitute instant coffee granules.
There are more cappuccino recipes below.
Prep time is 30 minutes, cook time is 30 minutes.
1. MAKE the crust. Stir together the shortbread crumbs and melted butter until the crumbs resemble wet sand. Press the mixture evenly onto the bottom of a 9-inch springform pan. Place the pan in the refrigerator while you prepare the filling.
2. POUR the milk into a small saucepan and sprinkle the powdered gelatin evenly over the surface. Let stand for 2 minutes. Place the pan over low heat and cook while stirring just until the gelatin is dissolved. Remove from the heat and let cool slightly.
3. BEAT the cream cheese in a stand mixer fitted with the whip attachment at medium speed until smooth. Beat in the sour cream, sugar and vanilla until well mixed; gradually beat in the gelatin mixture.
4. COMBINE the instant espresso powder with 1-1/2 tablespoons of hot water; stir until dissolved. Gradually add the coffee mixture into the cheesecake batter.
5. REMOVE the pan from the refrigerator. Spoon the batter over the crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen the cheesecake from the sides of springform pan using a small knife or an offset spatula. Remove the springform collar (sides).
6. PIPE or spread whipped cream over the top of the cheesecake and sprinkle with cinnamon, if desired. However, if you will not be serving all of the cheesecake within a couple of hours, consider stabilized whipped cream, which will not collapse. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.
7. STORE the cheesecake in the refrigerator.
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