Boozy Cappuccino Cheesecake

This Cappuccino Cheesecake is the best of all worlds, combining a rich, creamy filling with a strong coffee kick, a chocolatey biscuit base, and a generous dusting of cocoa powder.  

Delivering the full flavours of a velvety cappuccino, this baked cheesecake is certain to be a hit with coffee lovers and the sweet-toothed alike.  

Alongside using a small espresso shot, this recipe adds another layer of creamy coffee flavour by employing one very special ingredient: Bottega Cappuccino Liqueur 

This tipple is a luxurious treat from one of the finest designer alcohol brands, blending roasted arabica beans with lightly sweetened milk to create the perfect boozy cappuccino sip.  

Adding a dash of Bottega Cappuccino Liqueur adds decadent coffee flavours to your cheesecake mix, alongside achieving a rich, whipped texture.  

If you’re feeling adventurous, Bottega have an incredible range of liqueurs which you can incorporate in your next bake. Create a deliciously unique cheesecake using their Chocolate, Espresso, Cinnamon, Caramel, Panna Cotta, and Pistachio Liqueurs. The possibilities & flavours are endless.   

Cheesecake Base Ingredients: 

  • 250g chocolate biscuits 
  • 50g melted butter 
  • 1 tbsp dark muscovado sugar 

Cheesecake Filling Ingredients: 

  • 900g cream cheese 
  • 100ml double cream 
  • 100ml Bottega Cappuccino Liqueur 
  • 150g caster sugar 
  • 100g sour cream  
  • 4 large eggs 
  • 1 tbsp vanilla extract 
  • 30ml espresso shot, room temperature (mix 1 tbsp hot water with 1 tbsp instant coffee grounds if you don’t have a coffee maker at hand) 
  • ½ tsp salt 
  • Cocoa powder, to decorate 



  1. Preheat the oven to 180°C (160°C fan), and line a 9-inch springform pan with non-stick baking paper 
  2. Crush the chocolate biscuits until they form a fine crumb, transfer to a large bowl, and mix in the muscovado sugar and melted butter 
  3. Press the biscuit mixture into the bottom of the pan to make a firm, even base 
  4. To make the cheesecake filling, begin by beating the cream cheese until light and fluffy, then mix in the sugar, salt, and vanilla extract  
  5. Add the eggs one at a time and mix thoroughly 
  6. Add the espresso shot, Bottega Cappuccino Liqueur, double cream, and sour cream and give the mixture a final stir to bring together 
  7. Pour the cheesecake mix into the pan and smooth over to create a level surface 
  8. Place in the middle shelf of the oven and bake for a round 90 minutes or until the cheesecake’s surface is golden brown and forming cracks 
  9. Once baked through, remove from the oven and leave to completely cool before chilling in the fridge for a minimum of 4 hours
  10. Before serving, cover the cheesecake with a generous dusting of cocoa powder – and enjoy! 

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