No bake cappuccino cheesecake

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Today I want to share a dessert that will delight all coffee lovers. This time we'll prepare a no bake cappuccino cheesecake: a pleasantly smooth, fluffy cake on a sponge finger base. We won't skip on a creamy foam in the form of whipped cream.


The cheesecake is very easy to make and I'm sure anyone will master it. Moist, flavourful sponge fingers are a great base for cheesecake layer that is pleasantly coffee in flavour, lightly sweet and, most of all, incredibly fluffy and smooth. The cake is completed by a layer of cream that not only makes it beautiful, but also brings subtle vanilla notes.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Cake base

  • 150 g sponge fingers
  • 250 ml strong coffee

Cheesecake

  • 18 g powdered gelatine
  • 150 ml strong coffee
  • 300 g whipping cream (36%)
  • 750 g low salt, creamy cheese (such as drained ricotta or ground curd cheese), at room temperature
  • 150 g icing sugar
Decoration
  • 300 g whipping cream (36%)
  • 50 g icing sugar
  • 1 tsp vanilla paste
  • Grated dark chocolate

Method

  1. Add 18 g gelatine crystals to 150 ml of freshly brewed, hot, strong coffee. Stir through the contents of the jug until gelatine dissolves and set it aside until the liquid cools down to room temperature. Coffee will have a deciding impact on the overall cake flavour, so pick one that you like the taste of.
  2. Arrange a layer of sponge fingers in a rectangular baking tin, 18 x 28 cm. The bottom of the baking tin should be lined with baking paper, and its sides - with paper or acetate foil. Soak each sponge cake in freshly boiled, strong coffee before putting it into the baking tin. Try to arrange the sponge cakes tightly so that they fill the whole bottom of the baking tin.
  3. Pour 300 g cold whipping cream (36%) into a large bowl. Beat the contents of the bowl with an electric mixer until mixer beaters start leaving visible marks in cream, and cream becomes fluffy, but not completely stiff yet.
  4. Transfer 750 g low salt creamy cheese into a separate bowl and add 150 g icing sugar. Stir through the contents of the bowl shortly with an electric mixer, until cheese and sugar form a uniform mixture. It won't take long, a minute or two should be enough.
  5. Add a tablespoon of cheese mixture into cool gelatine solution and stir it in until uniform and smooth. Once you've tempered gelatine this way add it into cheese mixture. Do it slowly, in a  thin trickle, while mixing the contents of the bowl at medium speed. Once you've poured all of gelatine in, continue mixing for 30 - 60 seconds and ensure with a silicone spatula that everything has combined as intended.
  6. Carefully combine freshly whipped cream and cheese mixture. Use the mixer at lowest speed at first, and finish mixing with a spatula, trying not to remove too much air from the mixture. The mixture will start setting quite quickly due to temperature difference, so try to be fast. Make sure that cheese you're working with is at room temperature to give yourself more time in this step.
  7. Transfer cheese and cream mixture onto soaked sponge fingers and spread it in an even layer across the whole surface. Put the dessert into a fridge for 30 minutes, until the top sets and becomes firmer to the touch.
  8. Pour 300 g cold whipping cream (36%) into a large bowl and add 50 g icing sugar as well as 1 teaspoon vanilla paste. Beat the contents of the bowl with an electric mixer until stiff. I recommend starting at low mixer speed and increasing it gradually as cream increases in volume.
  9. Transfer whipped cream onto the top of the cake and spread it in an even layer across the whole surface. This way you'll get a thick, fluffy layer that can bring cappuccino foam to mind. Alternatively, transfer whipped cream into a piping bag fitted with tip 2B and squeeze it out onto the top of the cheesecake. Scatter grated dark chocolate on top. Put the cheesecake into a fridge for a few hours, or best overnight, until it sets completely.
  10. Enjoy!

Approximate nutritional value

100 g

  • 226 kcal
  • Carbs: 20 g
  • Fat: 14 g
  • Protein: 6 g
  • Fibre: 0 g

1 slice (recipe makes 15 slices0

  • 293 kcal
  • Carbs: 26 g
  • Fat: 18 g
  • Protein: 7 g 
  • Fibre: 0 g

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