For the crust, 3 3/4 cups of crushed cookies or graham cracker crumbs (375g)
1/2 cup of melted butter (100g)
4 tablespoons of chopped nuts
2 tablespoons of brown sugar
1/2 tablespoon of strong brewed coffee
For the filling, 150g of finely chopped dark chocolate
1 1/2 cups of cream cheese (345g)
1 cup of brown sugar (180g)
2 large eggs
2 tablespoons of strong brewed coffee
3 tablespoons of coffee liqueur
3/4 cup of unsweetened chocolate chips (110g)
For the topping, 1 1/2 cups of heavy cream (360ml)
3 tablespoons of brown sugar
2 tablespoons of strong brewed coffee
Burnt coffee grounds for decoration
For the crust, 3 3/4 cups of crushed cookies or graham cracker crumbs (375g)
1/2 cup of melted butter (100g)
4 tablespoons of chopped nuts
2 tablespoons of brown sugar
1/2 tablespoon of strong brewed coffee
For the filling, 150g of finely chopped dark chocolate
1 1/2 cups of cream cheese (345g)
1 cup of brown sugar (180g)
2 large eggs
2 tablespoons of strong brewed coffee
3 tablespoons of coffee liqueur
3/4 cup of unsweetened chocolate chips (110g)
For the topping, 1 1/2 cups of heavy cream (360ml)
3 tablespoons of brown sugar
2 tablespoons of strong brewed coffee
Burnt coffee grounds for decoration
Preheat the oven to 180°C (medium)
Prepare the crust: in a bowl, mix all the ingredients
Press this mixture into the bottom of a 25cm diameter springform pan, pressing firmly with your fingers. Reserve
Prepare the filling: in a heatproof bowl set over a pot of simmering water (do not let it boil), melt the chocolate, stirring gently. Reserve
In a stand mixer, beat the cream cheese until smooth and creamy
Add the brown sugar gradually, beating continuously
Beat in the eggs one at a time, beating well after each addition
Remove from the mixer and add the melted chocolate and coffee dissolved in liqueur, mixing well
Pour into the prepared pan over the crust and spread evenly with a spatula
Bake in the preheated oven until the filling is firm (about 40 minutes)
Remove from the oven and increase temperature to 250°C (hot)
Prepare the topping: mix all the ingredients and spread over the cake
Bake for an additional 5 minutes, then let cool
Chill in the refrigerator for about 2 hours, then remove from pan and decorate with burnt coffee grounds, serving immediately
458 calories per slice
