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Cappuccino Cheesecake With Salted Walnut Praline

Quiche 'n' Tell
A creamy, aromatic coffee cheesecake topped with crunchy, salty-sweet walnut praline and chocolate ganache
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Servings 6


For the crust

  • 200 g chocolate cookies crushed
  • 80 g butter melted

For the filling

  • 550 g cream cheese
  • 200 g superfine sugar
  • 160 ml heavy cream
  • 2 ½ tsp instant coffee granules dissolved in 1 tbsp milk
  • 3 eggs
  • ½ tsp vanilla extract

For the praline

  • 100 g walnut pieces broken into big chunks
  • 50 g sugar
  • ½ tsp sea salt
  • 1 tbsp butter

For the chocolate ganache

  • 100 g dark chocolate
  • 100 ml cream


Making the praline

  • Before making the praline,spread baking parchment on a cookie sheet. Then, heat a pan on medium heat and lightly toast the walnut pieces for a minute. Set aside. In the same pan, melt the butter and add the sugar and salt and continue to cook stirring every now and then. After about 7-10 minutes the sugar will caramelise and turn toffee coloured. At this point, quickly add the walnuts and stir to coat. When the caramel is thick and sticks to the walnuts, turn off the heat and arrange the pieces a little apart on a parchment on a baking tray. Do this quickly to avoid clumping as the praline hardens in a minute or two. Cool and store in an airtight container.
  • Making the cheesecake
  • Preheat the oven to 160℃ and prepare an 8-inch springform pan by placing greased parchment on its base (the parchment makes it much easier to slide the cake onto a cake stand or plate) and lightly spraying the sides of the pan with cooking spray.
  • Mix the crushed cookies with the melted butter and line the bottom and sides of the pan to a height of 2-3 inches inches. Press with the back of a spoon to make an evenly layered crust. Keep aside while you make the filling.
  • To make the filling, cream the cream cheese and sugar till the sugar has blended and there are no lumps.
  • Gradually beat in the eggs and stir in the cream and vanilla extract.
  • Dissolve the instant coffee granules in the milk and add this to the cream cheese mixture.
  • Pour the filling into the prepared crust and bake for 30 minutes till the cake has set but still a little wobbly in the centre. Switch off the oven, open the door and leave the cake in the oven to come to room temperature.
  • After the cake has cooled, leave in the fridge for several hours, preferably overnight to chill and set.
  • To make the chocolate ganache, heat the cream in a pan till almost boiling. Turn off the heat and add the chopped chocolate stirring vigorously till the chocolate has melted and the mixture attains a glossy, pouring consistency. Leave to cool.
  • To assemble the cake, arrange the praline on top of the cake and drizzle generously with the chocolate ganache. Chill for 30 minutes and serve.