New York Cheesecake Cappuccino

New York Cheesecake Cappuccino

  • 150 ml milk
  • 150 g cream cheese, full fat
  • 150 ml heavy cream
  • 50 g gingerbread syrup


Mix all the ingredients except the cream in a blender.


Then stir in the cream and pour into a 0.5L iSi Whip through an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake 4 to 8 times.


Serve the topping on an espresso instead of the milk foam.

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