CAPPUCCINO
CHEESECAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CAPPUCCINO CHEESECAKE
GELATINE MASS
Ingredients Total weight: ~ 14 g 100%
Powdered gelatine 200 Bloom 2g 14%
Cold water 12 g 86%
1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work.
TIP
The ratio of gelatine and water is always 1:6. One part of gelatine and 6 parts of water. Sometimes you may find the
ratio 1:5 in the recipes.
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use as it is said. You may
make the gelatine mass in advance and store it in the fridge for 2 days.
COFFEE CHANTILLY CREAM
Ingredients Total weight: ~ 225 g 100%
for 1 cake ring d=18 cm and h=6 cm
Espresso 15 g 7%
Muscovado sugar 15 g 7%
Gelatine mass 10 g 4%
Cream cheese 35 g 15%
Whipping cream 35% 150 g 67%
1 Pour coffee in a saucepan, add the sugar to it and the gelatine mass. Heat everything to about 80
°C / 176 °F, until the sugar dissolves and the gelatine melts.
2 Remove the saucepan from heat, add the cream cheese and briefly mix with a spatula.
3 Pour this mixture into a measuring cup and process with a hand blender to create an emulsion.
4 When all the ingredients are combined after blending, add the cold whipping cream and mix with
a spatula.
5 Cover with plastic wrap in contact and put in the fridge for at least 6 hours, better overnight.
6 Before using, whip until increased in volume, light, but stable texture.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CAPPUCCINO CHEESECAKE
SHORTBREAD
Ingredients Total weight: ~ 301 g 100%
All-purpose flour 130 g 42%
Icing sugar 50 g 17%
Almond powder 20 g 6%
Salt 1g <1%
Butter 82% 75 g 25%
Whole eggs 25 g 9%
1 Put flour and icing sugar, both are sifted, into the mixer bowl. Add the sea salt and almond
powder. Next, add cold diced butter and using a paddle attachment process all the ingredients on
low speed until the sandy texture appears.
TIP
You can use any nut powder of your choice or you can just skip this ingredient if you don’t need any nuts in the recipe.
2 When the texture resembles wet sand and the color turns yellowish, add eggs and mix just until
combined not to develop the gluten. The ready dough is soft, smooth and pliable.
3 Roll the dough to 2-3 mm thickness between two parchment paper sheets or between the
silicone mats.
4 Remove one parchment paper sheet, transfer the dough on a tray and bake at 150 °C / 302 °F for
15-20 minutes to obtain even and golden brown color. Preferably to bake with a fan. But if you
don’t have a fan assisted oven, then the baking time will be longer.
5 Cool the shortbread completely at room temperature. It will take approximately 30 minutes.
6 Break the cooled down shortbread into pieces and grind into powder in a food processor.
7 Transfer into a clean mixing bowl and it is ready to be used in the cheesecake base preparation.
CHOCOLATE SHORTBREAD
Ingredients Total weight: ~ 281 g 100%
All-purpose flour 110 g 40%
Cocoa powder 20 g 7%
Icing sugar 50 g 18%
Sea salt 1g <1%
Butter 75 g 27%
Whole eggs 25 g 8%
1 Put sifted flour and icing sugar into the mixer bowl. Add cocoa powder, the sea salt and diced
butter. All the ingredients have to be cold or about 18-20 °C / 64-68 °F.
2 Process with a paddle attachment until wet sand texture. First at low speed, then increase the
speed gradually.
3 Stop the mixer and add eggs. Mix briefly, just to combine all ingredients into a soft, pliable and
cold to the touch dough. 4
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CAPPUCCINO CHEESECAKE
CHOCOLATE SHORTBREAD
4 Roll the dough to 2-3 mm thickness. Do it between two parchment paper sheets not to add any
additional flour and additional gluten.
5 Bake it for about 20-25 minutes at 150 °C / 302 °F until golden brown.
6 Cool the shortbread completely at room temperature. It will take approximately 30 minutes.
7 Blend cooled shortbread into fine crumbs using a food processor. You can crush the shortbread
using the rolling pin as well.
CHEESECAKE BASE
Ingredients Total weight: ~ 450 g 100%
for 1 cake ring d=18 cm and h=6 cm
Baked and ground shortbread 250 g 55%
Butter 82% (1) 50 g 12%
Baked and ground 120 g 26%
chocolate shortbread
Butter 82% (2) 30 g 7%
1 Mix the shortbread crumbs with soft butter (1) in a mixing bowl using a spatula. Use soft room
temperature butter to obtain more delicate texture without the greasy spots after baking. You
should obtain a crumbly texture, which holds the shape well when pressed.
2 Then mix the chocolate shortbread crumbs with soft butter (2) in a separate mixing bowl using a
spatula.
3 Place a cake ring d=18 cm and h=6 cm on a tray with the parchment paper or silicone sheet.
Alternating the layers of plain and chocolate shortbread mixture, make the walls of the
cheesecake base first.
4 Then put the rest of the mixture into the cake ring and press to make the bottom part of the base.
5 Put in the fridge for 10-15 minutes.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CAPPUCCINO CHEESECAKE
ASSEMBLING
Ingredients
Cheesecake base
Baked ganache
Cheesecake mass
BAKED GANACHE
Ingredients Total weight: ~ 330 g 100%
Dark chocolate 50 g 15%
Valrhona Guanaja 70%
Milk chocolate 50 g 15%
Valrhona Jivara 40%
Whipping cream 35% 80 g 24%
Milk 120 g 37%
Whole eggs 30 g 9%
1 Pour the whipping cream and milk in the saucepan. Warm this mixture up to 80 °C / 176 °F or
bring it to a boil.
2 Meanwhile, combine dark and milk chocolate in a measuring cup. Remove the saucepan from
the heat, pour part of hot liquid over the chocolate and mix with a spatula. There is no need to
melt chocolates in advance.
3 When the chocolate melts, add the rest of the liquid and mix with a spatula. Do not add all the
liquid at once not to make chocolate overheated and seized.
4 Then add the eggs and process this mixture with a hand blender to obtain a good emulsion.
5 Pour the mixture into a prepared cheesecake base and bake at 120 °C / 248 °F for about 35-40
minutes.
6 When ready, the ganache will set on the sides but will jiggle in the middle slightly. Leave it to cool
completely at room temperature.
7 Then put it in the fridge for 1 hour.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CAPPUCCINO CHEESECAKE
CHEESECAKE MASS
Ingredients Total weight: ~ 595 g 100%
for 1 cake ring d=18 cm and h=6 cm
Cream cheese 380 g 64%
Whole eggs 95 g 16%
Whipping cream 35% 40 g 7%
Muscovado sugar 55 g 9%
Cornstarch 10 g 1%
Espresso 15 g 3%
1 Put the cream cheese into the mixer bowl. Add the muscovado sugar, whipping cream,
cornstarch, espresso and briefly mix with a paddle attachment on a low speed to combine. All the
ingredients have to be the same temperature. Mix until creamy, shiny, perfectly smooth texture
with no lumps.
TIP
If you make the cheesecake mass in a stand mixer then it’s better to work with room temperature (18-20 °C / 64-68 °F)
ingredients. And if in a food processor, then use either cold (3-4 °C / 37-39 °F) or room temperature ingredients.
2 Then gradually add the eggs. Wait until the first portion mixes in well, and only then add the next
portion. Mix until more liquid, but shiny and creamy texture.
3 Pass the mixture through a fine sieve and pour on top of the cold baked ganache.
4 Put the cheesecake in the oven preheated to 200 °C / 392 °F, and reduce the temperature 120 °C
/ 248 °F. Bake for about 35-40 minutes.
5 When ready, the cheesecake will set on the sides but will jiggle in the middle. Leave it to cool
completely at room temperature. It will take about 1.5-2 hours.
6 Then put it in the fridge for 2-3 hours more in order to cool down completely, to 3 °C / 37 °F. Such
gradual cooling is important to prevent cracks on the surface of the cheesecake.
UNMOLDING THE CHEESECAKE
Ingredients
Well-chilled assembled cheesecake
1 Take the assembled cheesecake out of the fridge. Normally, the cake ring will slide off easily, but
if it doesn’t, warm it up with a heat gun to make the unmolding process easier. Unmolded cake is
ready to be decorated.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CAPPUCCINO CHEESECAKE
DECORATING THE CHEESECAKE
Ingredients Total weight: ~ 235 g
Cocoa nibs 10 g
Stabilized Coffee Chantilly cream 225 g
Cooled unmolded cheesecake
1 Transfer the stabilized Coffee Chantilly cream into the mixer bowl and whip with the whisk
attachment until very light, airy, but stable texture. Mix it at medium speed first, then increase the
speed gradually. Whipped cream has to be used immediately.
TIP
The temperature in the room has to be not higher than 22 °C / 72 °F. If your room is warmer, then you can put the
mixing bowl and the whisk in the freezer before you start whipping, and work fast.
2 Put the whipped cream into a piping bag with an Open Star tip d=15 mm and pipe shells on the
sides of the cheesecake to make a beautiful rim.
3 Then sprinkle the piped cream with the cocoa nibs.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
8
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
