Cappuccino Cheesecake

Mummy’s Fast & Easy

Happy Friday!
Recipe of the day is this amazing cappuccino cheesecake!
It seems I’ve been making lots of cheesecakes recently!:)
But these are so easy to make so I like trying different toppings/flavors.
I use the same basic ingredients, just different fruit/chocolate or add more/less sugar, as in this particular recipe.
Again, the basic ingredients are mascarpone, sour cream, digestive biscuits and butter.
These ingredients work so well together, don’t they!

Here’s what you need.

Mummy’s Fast & Easy


  • 100g/3.5oz dark chocolate(I used one with truffle filling)
  • 500g/1lb ¬†Mascarpone
  • 200g/7oz sour cream
  • 1tbsp instant coffee
  • 300g/10.5oz powder sugar
  • 300g/10oz digestive biscuits, crushed
  • 100g/3.5oz butter, melted
Mummy’s Fast & Easy

  1. To prepare the biscuit layer Рcombine the biscuits with the butter and layer them on a cake tin with loose bottom. Refrigerate for 30 minutes.
  2. In  a bowl, whip the Mascarpone and sour cream. Add the sugar and the instant coffee.Use a blender and work the mixture until a smooth consistency.
  3. Pour the cheesecake mixture onto the biscuit layer and smooth the surface.
  4. Arrange the chocolate shavings and refrigerate for 2 more hours.

  5. Enjoy!

Tip: Try decorating with coffee beans!

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