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Cappucino Cheesecake

Preparation Time
30 mins
Cooking Time
1 hour 20 mins (4 hours to cool)
Calories Per Serving
Dessert, Baking


For the base
175g (6oz) crushed dark chocolate digestives
150g ground almonds
1 tbsp dark brown sugar
50g (2oz) melted butter

For the filling
250g (8oz) golden caster sugar
1 heaped tbsp cornflour
625g (1 1/4lb) light cream cheese
250g (8oz) reduced-fat mascarpone
4 medium eggs
10ml (2 tsp) vanilla extract
1 heaped tbsp instant coffee granules
300ml (10fl oz) sour cream

For the topping
200ml (7fl oz) reduced-fat sour cream
1 tbsp golden caster sugar
10ml (2 tsp) lemon juice
1 tbsp cocoa powder



  1. Preheat the oven to gas 3, 170°C, fan 140°C. Line a 23cm (9in) springform cake tin with nonstick baking paper. Sit the tin on a baking tray.
  2. Mix the crushed dark chocolate digestives, the ground almonds, 1 tbsp dark brown sugar and the melted butter. Press the mixture into the base of the cake tin, and slightly up the sides.
  3. Mix 250g of the golden caster sugar and 1 heaped tbsp cornflour with the light cream cheese and the reduced-fat mascarpone.
  4. Add the eggs, one by one, beating with a wooden spoon, followed by 2 tsp vanilla extract, 1 heaped tbsp instant coffee granules and 300ml sour cream.
  5. Pour into the tin and bake on the middle shelf for 1 hr 20 mins. Turn off the oven, open the door slightly, and allow the cake to cool.
  6. Mix together 200ml reduced-fat sour cream, 1 tbsp golden caster sugar and 2 tsp lemon juice and spread over the cheesecake.
  7. Chill for at least 4 hrs or overnight. Sift 1 tbsp cocoa powder over the cheesecake before serving.