CAPPUCCINO CHEESECAKE CUPS
4 Large Ceramic Mugs
Oreo Crust Prep
Cappuccino Cheesecake Base
Whipped Cream
Ladle 2 oz of cheesecake base into a cappuccino cup. Top base with ¼ cup of Oreo crust prep. Spread crust to evenly distribute, and press crust down gently until level on top. Gently ladle 2 more oz cheesecake base on top of crust. Place cappuccino cup in oven pan. Pour hot water (from the tap) into the pan until water is 1” from the top edge of the cappuccino cups. Place in preheated 350-degree oven and bake for 40 minutes. Remove from Oven and remove cheesecakes from water bath. Cool on rack in refrigerator. When cool, wrap with plastic wrap individually until ready to serve. Use within 3 days of preparation.
Yield: 1 Serving
CAPPUCCINO CHEESECAKE BASE
1 lb Cream Cheese
1/3 Granulated Sugar
1 Shot Regular Pods of Espresso – 2cups Espresso
2 Fresh Eggs
4 Teasp Heavy Whipping Cream
4 Teasp Copa De Oro – Coffee Liqueur
1 Tsp Pure Vanilla Extract
1 Tsp Corn Starch
Place cream cheese, sugar, and eggs in mixer and blend until well mixed. In a separate bowl, mix cornstarch together with heavy cream until smooth. Add cream cornstarch slurry and all remaining ingredients to mixer and blend until smooth. Scrape edges with a rubber spatula and blend again.
1-Cup Oreo Cookie Crumbs
4 Teaspoons Melted Butter
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