Chocolate Cappuccino Cheesecake

capuccino cheesecake

 

A Must-Have for coffee lovers!

Just the right composition of dominant coffee-chocolate, cheese in the background, and a hint of cinnamon. Very flirty, even for a non-coffee drinker like me.

Chocolate Cappuccino Cheesecake
(sumber: 35 variasi Resep-resep Cheesecake by Yasaboga)

alas:
125 gr remah biskuit gandum
2 sdm brown sugar atau gula palem
90 gr mentega tawar

bahan:
375 gr cream cheese, biarkan dalam suhu ruang
125 gr gula kastor
2 butir telur
1 sdm kopi instan, larutkan dalam
4 sdm air panas
1/2 sdt kayu manis bubuk
150 dark cooking chocolate, cincang kasar dan lelehkan

topping:
whip cream
permen coklat bentuk biji kopi

Cara membuat:

  1. Siapkan loyang, panaskan oven 170 derajat Celcius.
  2. Campur semua bahan alas, aduk rata hingga menyatu. Tuang ke loyang sambil ditekan-tekan dengan punggung sendok hingga padat menutupi bagian bawah loyang. Simpan di kulkas selama 1 jam.
  3. Kocok cream cheese dan gula sampai lembut, masukkan telur satu persatu sambil dikocok pelan hingga rata. Tambahkankayu manis dan larutan kopi, aduk rata. Tambahkan coklat leleh, aduk rata, tuang ke loyang berisi biskuit. Panggang dengan cara au bain marie lk 60 menit. Matikan oven –setelah adonan mengeras tapi bagian tengahnya diameter lk 5 cm masih basah, biarkan pintu tertutup hingga cake benar-benar dingin.
  4. Bungkus cake dengan cling wrap, simpan dalam kulkas.
  5. Hias dengan whip cream dan permen coklat sesudah cake dikeluarkan dari loyang.

English

Chocolate Cappuccino Cheesecake
(Source: 35 Cheesecake Recipes by Yasaboga)

Base:
125 gr wholewheat biscuits crumbs
2 sdm brown sugar
90 gr unsalted butter

Cheesecake:
375 gr cream cheese, room temperature
125 gr castor sugar
2 eggs
1 Tbsp instant coffee, dissolved in 4 Tbsp hot water
1/2 tsp ground cinnamon
150 dark cooking chocolate, chopped, melted

topping:
whipped cream
coffee shaped chocolate candy

How to:

  1. Prepare a springform tin: cover the base with baking paper and wrap the outer base with aluminum foil. Preheat oven at 170 degree Celsius.
  2. Mix all the base ingredients until well blended. Pour into the tin and press it with the back of a spoon until it covers the base. Chill in the refrigerator for 1 hour.
  3. Beat cream cheese and sugar until it softens, beat in the eggs one by one while beating in low speed until well blended. Add cinnamon and coffee liquid, mix well. Add melted chocolate, mix well, pour into the base. Bake au bain marie for about 60 minutes. Turn off the oven, the cheesecake will be set but still jiggly in the middle, let it cool in the oven.
  4. Cover with cling wrap, store in the refrigerator for about 4 hours.
  5. Decorate with whipped cream and chocolate candy prior to serving.

14 thoughts on “Chocolate Cappuccino Cheesecake”

  1. Huahahahh….asyiknyaaa!! Jadi resep* di sini udah foolproof dong ya!! Nanya nih, maksudnya sdm, apa takaran sendok makan beneran ato tablespoon measurement?
    Thanks ya!

    Fei, yup semuanya Tried-n-True by me. It doesn’t mean it will suit your personal taste reference, though. I mean, what am I gonna do, my classifications of food are only “good” and “oh-my-God-good”🙂
    Kalo ada tablespoon measurement, lebih baik pake tbsp measurement. Tapi kalo gak ada, pake sendok makan, dalam artian sendok makan peres (bahan tidak munjung). Happy baking! —–Riana

  2. I just tried making it last night, and it’s still in the fridge… Mind if I put a pic on my blog and link it to your recipe here?😉 – if I don’t forget to make a pic, hehe..

    Fei, I’d be honored..🙂 —– Riana

  3. apa maksudnya waterbath? harus pake loyang apa en yg gimana aja? Kalo gak di waterbath gimana?oke gak?
    Makasih bgt ya jawabannya, mb…

    About Au Bain Marie, coba klik link Natural Cooking Club di atas.
    Kalo gak di-waterbath, bisa, tapi teksturnya gak sehalus kalo di au bain marie. —————–Riana

  4. aduhh..makasih jawabannya ya, mbak. Nti ku coba deh. Btw, bole tanya lagi? kmrn aku coba buat souffle coklat. Ada nemu banyak resep,trus kupilih salah satu yg plg mudah, tp jadinya mengecawakan banget *hiks* Jadinya malah kyk brownies bantet. Sebenernya souffle gimana sih? pake resep yg gimana? Sekali lagi, Makasih banget ya, mbak Riana! U’re my goddes of cooking deh..heuheuheu

    Souffle itu gimana ya? Hehehe… Dia antara omelet dan chiffon cake. Kuenya ringan, berongga. Kalo bantet, biasanya ngaduk putih telur ke adonan tepungnya kurang tepat, atau ovennya kurang panas. Ikutin aja tips bikin chiffon cake, insya Allah jadi deh. Tapi souffle ini akan kempes ya kalo udah dingin, memang dari sononya begitu🙂 ———–Riana

  5. mbak riana…!!!

    hihihi senangnya hatiku hilang rasa susahku..mbak lapor,, aku berhasil buat cake ini uihhhhh bener loh uenakkk bgt…tau ga mbak masa ini kue abis berdua ama aku n suamiku dalam jangka waktu 2 hari saja..itu pun makannya udah diirit2 hehe
    makasi bgt ya mbakkkk

    nova

    Hihihi…😀 Selamet yaaa.. ———Riana

  6. emh mbak sory ada yang ketinggalan..hihi
    aku kmaren base nya pake oreo soalnya ga tau biskuit gandum tuh yg gmana..emang yang gmana sih? penasaran pengen bikin tapi pake si gandum ini..tengkiyu banget ya

    nova

    Hihihi.. itu loh yang kayak crackers tawar, tapi dari gandum. Persis kayak crackers tawar biasa kok, diganti crackers tawar juga bisa. Sori bikin bingung😦 —————-Riana

  7. Mbak, aku baru nemu blog-mu yg super hebat, membuatku ber-seri2… hehehe… Mau tanya dunk mbak, kalo dark cooking chocolate-nya diganti pake dark chocolate yg 85% cocoa (rasanya pahit gitu deh), bisa gak ya mbak? Trus kudu ditambah gulanya apa nggak ya? Soalnya ku kebetulan punya yg 85% itu dan gak tau mo diapain. Tulung dijawab ya mbak. Thanks banget mbak.

    Naaah, ketauan belom pernah nyoba pake yang 85% ya?? Sama donk aku juga belom, hihihi…
    Bisa aja, tapi aku belom pernah nyoba. Jadi pengen nyoba nih.
    Kayaknya sih iya mesti tambah gulanya dikit, kalo gak suka coklat pahit. Secara aku pecinta coklat pahit, aku prefer gak ditambah gula.
    Kalo kamu mau nambah gula, tambahin maksimal 50 gram. happy baking!———Riana

  8. could u pls translate in English & email to me? thanks!

    Cat, I can’t promise :(( I’m so sorry. But I’ll try.————–Riana

  9. The cheesecake looks very well. Must be a recipe for choc. and coffee lovers… (By the way, regards from Colombia, where the smoothest coffees of the world grow up). Hope to see the english translation soon… Thanks!

  10. mba riani.
    punya resep chees cake yg ga perlu pake oven ga?
    soalnya waktu itu prnh denger cheescake yg di dinginin.
    makasih ya mba.

    Ada tuh, triple chocolate cheesecake. Cari deh.. Die-die-must-try loh.. ——-Riana

  11. pls translate the ingredients in english.. i really want to try this masterpiece… pls send it to my email account so i can do it as soon as possible…. pls pls pls… thank u in advance🙂

    I’ve done so, as you wish🙂. Hope it helps. ————Riana

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