Cappuccino Cheesecake Cups
- 4 Large Ceramic Mugs
- Oreo Cookie Crumb (see recipe)
- Cappuccino Cheesecake Base (see recipe)
- 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 Cheese1/3 cup Granulated Sugar
- 2 cups Espresso
- 2 Fresh Eggs
- 4 tsp Heavy Whipping Cream
- 4 tsp 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 tsp Melted Butter
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.