Desserts
Cappuccino Cheesecake
Yield:
12 portions
INGREDIENTS
| 1 ¼ cups | chocolate wafer crumbs (oreo crumbs) | 300 mL |
| ? cup | melted Lactantia butter | 75 mL |
| 1 | package Lactantia cream cheese, softened | 1 |
| 1 cup | Astro Original Balkan Style Plain yogourt | 250 mL |
| ¼ cup | strong coffee or espresso | 50 mL |
| 2 | eggs at room temperature | 2 |
| ½ cup | sugar | 125 mL |
| 1 ½ tsp | cornstarch | 7 mL |
PREPARATION
For the crust:
- Preheat oven to 325°F.
- In a small bowl, mix cookie crumbs and Lactantia butter until combined.
- Spoon 1 ½ tablespoons of crumb mixture into 12 paper lined muffin cups. Press firmly into bottom of each cup.
For the filling:
- In a large bowl, beat Lactantia cream cheese with an electric mixer until creamy.
- Add Astro Original Plain yogourt slowly. Gradually add remaining ingredients. Spoon cream cheese mixture evenly into crusts.
- Bake for 20-30 minutes, or until cheesecakes have set.
- For an elegant presentation drizzle with melted chocolate or dust with cocoa powder.

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