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Overhead shot of a cheesecake surrounded by leaves and roses next to a plate with a cheesecake slice, truffles, and a pie server.
5 from 6 votes

Horchata Latte Cheesecake

This Horchata Latte Cheesecake has that creamy, slightly nutty, toasty, and cinnamon flavor of horchata and is topped with a latte glaze. 
Servings 10

Ingredients

Horchata

  • 1/3 cup brown rice
  • 1 cup slivered almonds
  • 1 cinnamon stick
  • 1 cup hot water
  • 1 cup milk
  • 2/3 cup sweetened condensed milk

Crust

  • 1/4 cup coconut butter, melted
  • 2 tablespoons butter, melted
  • 1 cup graham cracker crumbs
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon

Horchata Latte Cheesecake

  • 8 ounces mascarpone cheese, refrigerated
  • 1/2 cup horchata
  • 1/4 cup white chocolate melting wafers, melted
  • 2 eggs
  • 1/8 teaspoon salt

Latte Glaze

  • 3 ounces espresso or strongly brewed coffee
  • 2 ounces horchata
  • 2 ounces sweetened condensed milk
  • 1 teaspoon espresso powder
  • small pinch fine sea salt

Instructions

Horchata

  • Grind the rice in a blender until fine. Pour into a mason jar or other airtight container. Add the almonds, cinnamon stick, and hot water and stir everything together with a spoon. Leave at room temperature overnight. 
  • The next morning, pour everything into a blender. Add the cold milk and sweetened condensed milk. Blend on high speed until smooth. 
  • Strain the mixture through a fine mesh strainer and into a jar. 
  • To make a horchata latte, pour horchata into freshly brewed espresso or iced coffee to taste. 

Crust

  • Combine all the ingredients in a food processor and pulse until the graham cracker crumbs are fine and everything is combined. Pat the mixture firmly down into a 7-inch springform pan, pressing down with your hand or the bottom of a measuring cup. Set aside.  

Horchata Latte Cheesecake

  • Preheat the oven to 300 degrees Fahrenheit.  
  • Us an electric mixer to mix the mascarpone cheese and horchata together in a medium bowl until smooth. 
  • In a small glass bowl, melt the chocolate in the microwave in 15 to 20-second intervals, stirring in-between each until the chocolate is completely smooth. 
  • Add the chocolate to the cheese mixture and mix until smooth. 
  • Mix the eggs in one at a time until they are just incorporated.
  • Toss in the salt and mix.
  • Pour into the prepared spring-form pan and bake for 50 to 55 minutes.
  • Let the cheesecake cool to room temperature before unclasping the springform pan. Store covered in the refrigerator. 

Latte Glaze

  • Combine the espresso, horchata, and sweetened condensed milk in a small saucepan over medium heat and bring to a boil. Reduce heat to low and simmer for 15 minutes, stirring often and scraping the bottom and sides of the pan with a spatula to prevent burning. 
  • Add the espresso powder and pinch of salt and cook for 5 more minutes. Pour the glaze into a small bowl and let it cool down so that it's no longer hot or overly warm but can still be poured and easily spread across the cheesecake.
  • Serve with an iced horchata latte if desired.

Notes

Iced Horchata Latte:
Pour cold brew coffee, freshly brewed espresso or strongly brewed coffee from a Moka over ice. Add horchata to taste and enjoy.
Author: Megan Wells
Course: Desserts