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11 chocolate cookies, with cream filling, ground, 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 extract, 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
powdered sugar, sieving, quantity needed, for the filling
Preparation
Chocolate biscuit base: In a small bowl, mix the ground cookies with the melted butter or margarine until they are well incorporated. Press the mixture into a previously greased removable mold (approximately 22 centimeters).
Chocolate and Irish Cream Filling: In a large bowl with an electric mixer , combine cream cheese and sugar. Add the eggs one by one, beating well before each incorporation. Add the Irish cream liqueur and vanilla extract.
Mix the soluble coffee with the hot water. Add to the cream cheese mixture. Pour the mixture on the base of cookies.
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 pass a knife around the mold. Turn off the oven; Return the cheesecake to the oven for 30 more minutes. Let rest, discovered all night.
Place a stencil on the cheesecake. Cover with the icing sugar and remove the stencil very carefully. Let stand until serving time. You can cut between 12 and 18 slices.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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