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Cappuccino Cheesecake

You look like you need a coffee break.

Recipe

Servings: 12

Ingredients

  • 1 cup chocolate biscuits, crushed
  • 60g butter, melted
  • Coffee Cheesecake Layer:
  • 250g Block Cream Cheese, softened
  • 1/3 cup caster sugar
  • 1 1/2 tbsp instant coffee, dissolved in 1 tablespoon boiling water
  • 1 1/2 tsp gelatine, dissolved in 1 1/2 tablespoons boiling water
  • 1/2 cup cream
  • Vanilla Cheesecake Layer:
  • 250g PHILADELPHIA Block Cream Cheese, extra, softened
  • 1/3 cup caster sugar
  • 3 tsp vanilla essence
  • 1 1/2 tsp gelatine, dissolved in 1 1/2 tablespoons boiling water
  • 1/2 cup cream, whipped
  • Cocoa powder to dust

Let's get Cooking...

  1. Add the biscuit crumbs and butter into a food processor and process until fine crumbs form.
  2. Press into the base of a greased and base-lined 15cm spring form tin. Chill.
  3. To prepare gelatin mixtures add gelatin to a small mixing bowl along with hot water and mix until well combined. Microwave for 15 seconds just before using.
  4. To make the coffee cheesecake: Add the cream cheese and sugar into a large mixing bowl.
  5. Use an electric mixer to whip until smooth. Beat in the coffee and gelatine mixture and cream until well combined.
  6. Repeat to make the vanilla cheesecake layer without the coffee.
  7. Add the coffee cheesecake to the pan. Use an offset spatula to spread evenly. Then add the vanilla cheesecake and repeat.
  8. Chill until set. Dust with cocoa powder to finish. I used a cooling rack to get a square grid pattern.