My fiance and I LOVED this version of the Chocolate Cappuccino cheesecake. However the second time we made it, I created a bottom layer for a double layered cheesecake. For the bottom cheesecake layer, I added melted chocolate to the whole filling which consisted of 1 TBS heavy cream and 1.5 0z white chocolate and 1.5 oz toffee chocolate added after the sour cream. Together that will give you a mild carmel flavor.
I then went ahead with the recipe and added my amaretto liqueur, salt and vanilla. I use about 1 cup and 1/3 for the bottom layer of the filling (no coffee flavors yet).
For the chocolate layer I then went ahead as the rest of the recipe calls for and added 1 cup semisweet (55-65%) melted chocolate with 2 TBS heavy cream. I then also added 1 shot of expresso.
This is now more of a caramel macchiato cheesecake. BOTH versions are very good. Don't be afraid to vary the strongness of your chocolate preference or coffee strength. The batter before you put it in the oven will taste similar to when you take it out. I also let my cheesecake cook for an hour at 350, and then turned the oven off and slowly cracked the oven wider over the course of an hour as it cooled.
Thank you to the person who originally posted this wonderful recipe!
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My fiance and I LOVED this version of the Chocolate Cappuccino cheesecake. However the second...