Deliciously delicious treats which tastes like tiramisu…
Yesterday, “Cooking with Thas” turned 3 years old. I started this website out of the blue but with lots of passion. One of the amazing things has been the friendships that I’ve formed with total strangers from around the world who supports me and motivates me to keep blogging. Without the support and love of my readers I wouldn’t have come this far. Heartfelt thanks to each and everyone!
I made these delightful cappuccino cheesecake to celebrate the special day, it was easy to make and tasted delicious. I had bought Astro yogurt a few weeks ago and found the recipe for making this on the lid of the container. I tweaked the recipe quite a bit though.
Cappuccino Cheesecake
Ingredients
For making crumb mixture:
- Graham crumbs or cookie crumbs(or ground almond or ground flaxseeds)- 1 1/2 cups
- Melted butter, unsalted- 1/4 cup or 4 tbsp
For making cheese mixture
- Cream cheese, light- 250 g or 8 oz or around 1 cup
- Yogurt, plain and not sour (fat free)- 3/4 cup
- Egg, large- 1 at room temperature
- Sugar- 1/2 cup
- Corn starch- 1 1/2 tsp
- Instant coffee- 1 tbsp dissolved in 1 1/2 tbsp water
For garnishing:
- Melted semi sweet chocolate- 1/3 cup
- Water- 2 tbsp
Instruction
- For making the crust, use graham crumbs or ground marie biscuits or ground cookies.
- For making gluten free version, use ground almonds or ground flaxseeds. I used ground almonds.
- Combine crumbs with melted butter, keep aside. Don’t over mix it nor make it into a dough form.
For making the cheese mixture:
- In a glass bowl, beat the cream cheese using an electric hand mixer till smooth and creamy.
- Add yogurt to cheese and beat for a few seconds.
- Combine 1 tbsp of instant coffee or espresso with 1 1/2 tbsp water.
- Add all the remaining ingredients and beat for a few seconds till combined well.
- Preheat oven to 325 F.
- Line the cupcake or muffin pan with cupcake liners.
- Spoon 1 1/2 tablespoons of crumb mixture to the bottom of the cupcake liner, spread evenly to form the bottom layer.
- Spoon around 2 tbsp of the prepared cheese mixture on the crumb layer.
- Don’t spoon the cheese mixture till the top of the liner as it will rise while baking.
- Bake for 25 minutes or till cheese mixture is set.
- After the cheesecakes cool down a bit, chill it in the refrigerator for better taste and it sets well too.
For garnishing:
- Melt semi sweet chocolate, I used double boil method, you could melt the chocolate in a microwave as well. Add around 2 tbsp of water to the melted chocolate and combine well.
- After chiling the cheese cakes for 30 minutes or so, garnish with melted chocolate.
- I used a chopstick to garnish the cheesecake with melted chocolate. You could use a fork instead.
Tips:
- You can ignore the crumbs and bake just the cheese mixture.
- Use cocoa powder or chocolate syrup to garnish instead of melted chocolate.
Cappuccino Cheesecake
Ingredients
For making crumb mixture
- Graham crumbs or cookie crumbs(or ground almond or ground flaxseeds)- 1½ cups
- Melted butter, unsalted- ¼ cup or 4 tbsp
For making cheese mixture
- Cream cheese, light- 250 g or 8 oz or around 1 cup
- Yogurt, plain and not sour (fat free)- ¾ cup
- Egg, large- 1 at room temperature
- Sugar- ½ cup
- Corn starch- 1½ tsp
- Instant coffee- 1 tbsp dissolved in 1½ tbsp water
For garnishing
- Melted semi sweet chocolate- ⅓ cup
- Water- 2 tbsp
Instructions
- For making the crust, use graham crumbs or ground marie biscuits or ground cookies.
- For making gluten free version, use ground almonds or ground flaxseeds. I used ground almonds.
- Combine crumbs with melted butter, keep aside. Don't over mix it nor make it into a dough form.
For making the cheese mixture
- In a glass bowl, beat the cream cheese using an electric hand mixer till smooth and creamy.
- Add yogurt to cheese and beat for a few seconds.
- Combine 1 tbsp of instant coffee or espresso with 1½ tbsp water.
- Add all the remaining ingredients and beat for a few seconds till combined well.
- Preheat oven to 325 F.
- Line the cupcake or muffin pan with cupcake liners.
- Spoon 1½ tablespoons of crumb mixture to the bottom of the cupcake liner, spread evenly to form the bottom layer.
- Spoon around 2 tbsp of the prepared cheese mixture on the crumb layer.
- Don't spoon the cheese mixture till the top of the liner as it will rise while baking.
- Bake for 25 minutes or till cheese mixture is set.
- After the cheesecakes cool down a bit, chill it in the refrigerator for better taste and it sets well too.
For garnishing
- Melt semi sweet chocolate, I used double boil method, you could melt the chocolate in a microwave as well. Add around 2 tbsp of water to the melted chocolate and combine well.
- After chiling the cheese cakes for 30 minutes or so, garnish with melted chocolate.
- I used a chopstick to garnish the cheesecake with melted chocolate. You could use a fork instead.
Notes
You can ignore the crumbs and bake just the cheese mixture.
Use cocoa powder or chocolate syrup to garnish instead of melted chocolate.
Use cocoa powder or chocolate syrup to garnish instead of melted chocolate.
