Cappuccino Cheesecake with Raspberry Coulis

This week, we’re showcasing a selection of dessert recipes that are perfect to pair with coffee. On today’s menu: Cappuccino Cheesecake with Raspberry Coulis.

Prep 10 mins

Cook 1 hr 15 mins (plus chilling)

Serves 12

Ingredients

250gm Arnott’s Choc Ripple biscuits

100gm dark chocolate (85% cocoa solids), coarsely chopped

¼ cup (firmly packed) dark brown sugar

A pinch of ground nutmeg

100gm unsalted butter, melted

Filling ingredients

675gm cream cheese, at room temperature

½ cup sour cream

1 ⅓ cups sugar

2 tbsp all-purpose flour

2 tbsp instant espresso powder

2 tbsp ground whole espresso coffee beans (medium-coarse grind)

1 tbsp vanilla extract

2 tsp maple syrup

4 large eggs

Raspberry coulis ingredients

200gm frozen raspberries

1 cup caster sugar

Juice of 1 lemon

Thickened cream, whipped, to serve

Cappuccino Cheesecake with Raspberry Coulis Method

1. In a food processor, finely process biscuits, chocolate, brown sugar, and nutmeg. Add hot melted butter and process until crumbs begin to stick together, scraping down the bowl occasionally (1 minute). Transfer crumbs to a 25cm-diameter, 7cm-deep springform tin. Press crumb mixture firmly to cover base and about 1cm up sides.

2. Position rack in middle of oven and preheat to 170°C. Using a stand mixer, beat cream cheese, sour cream and sugar until blended, then beat in flour. Combine espresso powder, ground coffee, vanilla, and maple syrup in a small bowl until instant coffee dissolves. Beat coffee mixture into cream cheese mixture, then add eggs one at a time, beating after each addition and scraping down sides of the bowl.

3. Pour filling over crust. Place cheesecake on a rimmed baking sheet. Bake until top is brown, puffed and cracked at the edges (1 hour). Carefully transfer cheesecake to rack to cool.

4. Meanwhile, in a small saucepan over medium-high heat combine frozen raspberries, sugar, lemon juice and 2 tbsp water and bring to the boil, stirring often until thickened and glossy (7-9 minutes), set aside to cool.

5. Remove cheesecake and serve topped with a drizzle of raspberry coulis and a dollop of whipped cream.