For the crust
3 3/4 cups of Maria or Maisena biscuit crumbs (375g)
1/2 cup of melted butter (100g)
4 tablespoons of ground nuts
2 tablespoons of sugar
1/2 tablespoon of coffee powder
For the filling
150g of chopped dark chocolate
1 1/2 cups of cream cheese (345g)
1 cup of sugar (180g)
2 eggs
2 tablespoons of brewed coffee
3 tablespoons of coffee liqueur
3/4 cup of chocolate chips (110g)
For the topping
1 1/2 cups of heavy cream (360ml)
3 tablespoons of sugar
2 tablespoons of brewed coffee
Coffee grounds (for decoration)
For the crust
3 3/4 cups of Maria or Maisena biscuit crumbs (375g)
1/2 cup of melted butter (100g)
4 tablespoons of ground nuts
2 tablespoons of sugar
1/2 tablespoon of coffee powder
For the filling
150g of chopped dark chocolate
1 1/2 cups of cream cheese (345g)
1 cup of sugar (180g)
2 eggs
2 tablespoons of brewed coffee
3 tablespoons of coffee liqueur
3/4 cup of chocolate chips (110g)
For the topping
1 1/2 cups of heavy cream (360ml)
3 tablespoons of sugar
2 tablespoons of brewed coffee
Coffee grounds (for decoration)
Preheat your oven to 350°F
Mix all crust ingredients in a bowl until well combined
Press the mixture into the bottom of a 9-inch springform pan
Set aside
Make the filling: Melt the chocolate over low heat, stirring occasionally
Set aside
In a stand mixer, beat the cream cheese until smooth
Add sugar and eggs one at a time, beating well after each addition
Melted chocolate and brewed coffee; mix until combined
Assemble the cheesecake by spreading the filling over the crust
Bake for 40 minutes or until set
Remove from oven and increase temperature to 425°F
Make the topping: Mix all topping ingredients in a bowl until well combined
Spread the topping over the cooled cheesecake
Bake for an additional 5 minutes
Let cool completely, then refrigerate for at least 2 hours before serving.
