Coffee Cheesecake
Coffee Cheesecake
Ingredients:
- Biscuit crumbs 1 packet
- Melted butter 4 tbsp
- Coffee 4 tbsp
- Cream cheese 24 oz
- White sugar 1 cup
- Eggs 2
- Flour 4 tbsp
- Semisweet chocolate 1 oz
Method:
- Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8- or 9-inch spring-form pan. In a bowl, mix cream cheese, and sugar until very smooth. Add 2 tablespoons coffee, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. If the cheesecake batter is too thick, add a little cream. Do not over mix at this point. Pour batter into crust. Bake at 180 degrees C for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate over top.
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