11 chocolate cookies, with cream filling, crushed, for the base
3 tablespoons butter, or margarine, melted, for the base
510 grams cream cheese, for the filling
2/3 cups sugar, for the filling
5 eggs, for the filling
2/3 cups whipping cream, for the filling
3/4 cups Irish cream liqueur, for the filling
1 1/4 teaspoons vanilla essence, for the filling
2 teaspoons water, hot, for the filling
1 1/4 teaspoons instant coffee, for the filling
chocolate chips, melted, for the filling
icing sugar, sifted, as needed, for the filling
Preparation
3h
0 mins
Medium
Chocolate Cookie Base:
In a small bowl, mix the crushed cookies with the melted butter or margarine until well combined. Press the mixture into a previously greased springform pan (approximately 22 centimeters).
Chocolate and Irish Cream Filling:
In a large bowl with an electric mixer, combine the cream cheese and sugar. Add the eggs one by one, beating well before each addition. Add the Irish cream liqueur and vanilla extract.
Mix the instant coffee with the hot water. Add to the cream cheese mixture. Pour the mixture over the cookie base.
Bake at 176°C for 15 minutes. Lower the temperature to 93°C and bake for 1 hour and 10 minutes or until the center is no longer wet or shiny. Remove the cheesecake from the oven and run a knife around the edge of the pan. Turn off the oven; return the cheesecake to the oven for another 30 minutes. Let it rest, uncovered, overnight.
Place a stencil over the cheesecake. Dust with powdered sugar and carefully remove the stencil. Let it rest until serving time. You can cut between 12 and 18 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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