Amaretti & cappuccino cheesecake
The lightest cheesecake with a true depth of coffee, almond and chocolate flavours - a slice of heaven
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 3 hrs plus chilling time
- To make the chocolate pastry, whizz all the ingredients in a food processor. Press into the base of a 23cm springform tin in an even layer and chill for 30 minutes.
- Heat the oven to 190C/fan 170C/gas 5 then bake the base for 15 minutes. Cool. Turn the oven to 160C/fan 140C/gas 3.
- When the base is cool, spread over 2 tbsp of apricot conserve and sprinkle with 4 crushed amaretti biscuits.
- Make the cheesecake by beating together the soft cheese, sugar, vanilla extract, coffee mix, flour and egg yolks. Whisk the egg whites to stiff peaks. Beat the cream into the cheesecake mix, then when thickened, fold in the egg whites, retaining as much air as possible. Pour the mixture over the base and bake for 1½-2 hours until set but just retaining a little bit of wobble. Turn off the heat and leave in the oven to cool. When completely cold, remove from springform tin and slide onto a serving plate.
- To decorate, glaze the cheesecake with a layer of apricot conserve and top with a ring of amaretti biscuits. Pipe lines of melted chocolate across the amaretti to finish.
PER SERVING
347 kcalories, protein 12.5g, carbohydrate 34.3g, fat 17.7 g, saturated fat 5.7g, fibre 4g, salt 0.9 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2083639/
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Ingredients
- ½ jar apricot conserve
- 14 soft amaretti biscuits
- 800g light soft cheese
- 175g soft brown sugar
- 1 tsp vanilla extract
- 2 tbsp instant coffee , mixed with 1 tbsp hot water
- 2 tbsp plain flour
- 3 eggs , separated
- 142ml whipping cream
- 50g 70% dark chocolate , melted to decorate
CHOCOLATE PASTRY
- 100g plain flour
- 60g cocoa powder
- 25g ground almonds
- ½ tsp vanilla essence
- 70g fair-trade soft brown sugar
- 70g butter , diced
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 3 hrs plus chilling time
Ingredients
- ½ jar apricot conserve
- 14 soft amaretti biscuits
- 800g light soft cheese
- 175g soft brown sugar
- 1 tsp vanilla extract
- 2 tbsp instant coffee , mixed with 1 tbsp hot water
- 2 tbsp plain flour
- 3 eggs , separated
- 142ml whipping cream
- 50g 70% dark chocolate , melted to decorate
CHOCOLATE PASTRY
- 100g plain flour
- 60g cocoa powder
- 25g ground almonds
- ½ tsp vanilla essence
- 70g fair-trade soft brown sugar
- 70g butter , diced
PER SERVING
347 kcalories, protein 12.5g, carbohydrate 34.3g, fat 17.7 g, saturated fat 5.7g, fibre 4g, salt 0.9 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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19 September 2012
SuzyA commented on this recipe
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15 April 2013
Jodie Rees rated and commented on this recipe
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