Ingredients for Ultimate Cappuccino Cheesecake
- Graham Cracker Squares
- Unsalted Butter
- Splenda Sugar Substitute
- Ground Cinnamon
- Light Cream Cheese
- 8 ounces mascarpone cheese, softened
- ½ cup granulated sugar
- All Purpose Flour
- 8 large egg whites
- Vanilla Extract
- Brewed Espresso
- Heavy Whipping Cream
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How to Make Ultimate Cappuccino Cheesecake
- Preheat oven to 325°F (160°C).
- Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Crush 1 ½ cups graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan.
- Bake for 8-10 minutes, or until lightly set. Cool completely on a wire rack.
- In a large bowl, beat together 16 ounces cream cheese (softened), 8 ounces mascarpone cheese (softened), and ½ cup granulated sugar at low speed for 2 minutes, or until smooth and creamy.
- Beat in 2 tablespoons all-purpose flour until just combined.
- Incorporate 4 egg whites at a time, beating until just combined after each addition.
- Scrape down the sides of the bowl.
- Beat in 1 teaspoon vanilla extract until blended.
- Reserve 2 cups of the batter in a separate medium bowl.
- In a small bowl, whisk together 2 tablespoons strong brewed coffee and 3 tablespoons heavy cream.
- Stir the coffee mixture into the reserved batter.
- Stir 1 tablespoon heavy cream and 2 teaspoons ground cinnamon into the remaining batter in the large bowl until well combined.
- Pour the plain batter into the prepared crust.
- Place the springform pan in a large, shallow roasting pan.
- Pour enough hot tap water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 40 minutes.
- Carefully reduce oven temperature to 300°F (150°C).
- Carefully remove the oven rack several inches and pour the reserved coffee batter evenly over the cheesecake.
- Bake for an additional 35 minutes, or until the edges are slightly puffed and the top is dry to the touch. The center should jiggle slightly when the pan is tapped.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- Remove the cheesecake from the water bath and remove the foil.
- Place on a wire rack to cool completely to room temperature (about 2 hours).
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
110g
Fat
67g
Carbs
13g
