CHEESECAKE WITH YOGURT&CAPPUCCINO


  • 3 tablespoons of cappuccino
  • 1 teaspoon of milk
  • 2 tablespoons of melted butter
  • 0,44 lb cocoa biscuits

For the cream pastissiére

  • Half a glass of yogurt
  • 5 egg whites
  • 1 teaspoon of cream
  • 2 tablespoons of cappuccino
  • 2 tablespoons of milk
  • 2 tablespoons of flour
  • Half a teaspoon of powdered sugar
  • 1 packet of vanilla
  • pinch of salt

To decorate:

  • Half a pack of dark chocolate
  • Half a pack of white chocolate

Mix the cappuccino and milk and add the butter on it. Break the biscuits into small pieces, add them to the mixture, and place them in a greased springform mold by pressing them with your hands. Bake in a preheated 352 degrees oven for 8 minutes and leave to cool. On the other hand, for the cream pastissiére, take the yogurt in a large bowl, add the cream and egg whites and whisk. Open the cappuccino with milk and add it to the mixture. Add flour, powdered sugar, vanilla and salt, mix well, pour over the warmed biscuits and return to the oven. Bake for 1 hour without changing the oven setting. Take it out of the clamped mold and place it on a serving plate. Garnish with melted dark and white chocolate. Serve by slicing and garnishing with blackberries as you wish.

ENJOY YOUR MEAL
 

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