Butter (for greasing)
For the crust
180g of chocolate-free cookie crumbs
1/2 teaspoon of ground cinnamon
1/2 teaspoon of instant coffee powder
6 tablespoons of unsalted butter at room temperature
For the filling
200g of bittersweet chocolate, broken into pieces
1 cup of heavy cream (240ml)
2 large eggs
1/2 cup of sugar
1/2 teaspoon of vanilla extract
1 tablespoon of cocoa powder
1 1/2 cups of cream cheese (340g)
2 tablespoons of unsalted butter at room temperature
Butter (for greasing)
For the crust
180g of chocolate-free cookie crumbs
1/2 teaspoon of ground cinnamon
1/2 teaspoon of instant coffee powder
6 tablespoons of unsalted butter at room temperature
For the filling
200g of bittersweet chocolate, broken into pieces
1 cup of heavy cream (240ml)
2 large eggs
1/2 cup of sugar
1/2 teaspoon of vanilla extract
1 tablespoon of cocoa powder
1 1/2 cups of cream cheese (340g)
2 tablespoons of unsalted butter at room temperature
Grease a 25cm diameter springform pan with butter and line the bottom with parchment paper. Reserve
Prepare the crust: in a blender, grind the cookie crumbs into fine crumbs
Transfer to a medium bowl, add cinnamon, coffee powder, and butter, and mix
Line the prepared pan with this crust mixture
Evenly distribute the mixture around the edges with a knife
Reserve in the refrigerator
Preheat the oven to 180°C (medium)
Prepare the filling: in a medium saucepan with 3 cups of water (720ml), melt a refractory medium with chocolate over low heat, stirring constantly for about 10 minutes
Remove from the heat and let cool
In a blender, beat the heavy cream until thickened
Add eggs, sugar, vanilla extract, cocoa powder, and coffee, and mix well
Add chocolate, cream cheese, and butter, and blend until smooth (about 2 minutes)
Pour into the prepared pan and smooth with an offset spatula
Bake in the preheated oven at the filling's creamy consistency (about 1 hour)
Let cool
Cover with plastic wrap and refrigerate to firm up (about 3 hours)
Unmold onto a plate and serve
340 calories per slice
Obs.: If desired, prepare the cheesecake 3 days in advance, cover with plastic wrap, and store in the refrigerator until serving.
