Coffee cheesecake

It's worth trying

Ingredients

• 250 g shortbread chocolate chip cookies
• 150 g dark chocolate
• 120 g powdered brown sugar
• 100 g butter
• 1/5 teaspoon ground nutmeg
• 400 ml 33% cream
• 450 g dark chocolate
• 50 ml Moccona coffee (Vanilla, Caramel, Chocolate or Hazelnut)
• 1 kg of curd cheese
• 4 eggs
• 230 g sugar
• 2 tbsp. tablespoons of potato starch
• 3 tbsp. spoons of instant Moccona coffee (Vanilla, Caramel, Chocolate, Hazelnut)
• 3 tbsp. spoons of rum or brandy
• 10 g vanilla sugar
• nuts
• vanilla sticks
• caramel
• chocolate chips

Directions

1. Grind the cookies in a blender. Make powder out of sugar. Chop the chocolate in a blender or grate. Combine cookie crumbs, chopped chocolate, powdered sugar, and nutmeg. Melt the butter and add it to the dry mixture.
2. Make a "dough" from the resulting mixture, put it in a split form, previously well oiled.
3. Make chocolate ganache. Grind 450 g of chocolate. Brew Moccona coffee (one of the flavors Vanilla, Caramel, Chocolate, Hazelnut) and bring the cream to a boil. Skim the cream and add chocolate and coffee.
4. Pour the thick mixture over the sand base. Cover with plastic wrap and place in the freezer for about 40 minutes.
5. Make a cheese mixture. All products for the main layer must be at room temperature. Whisk the cheese, vanillin and sugar on medium speed (not long).
6. Add rum, coffee and starch and whisk again. You can use one of the Moccona flavors (Vanilla, Caramel, Chocolate, Hazelnut).
7. Add eggs gradually without stopping whisking.
8. Pour the cheese mixture gently over the frozen chocolate ganache. Place the mold immediately in the preheated oven.
9. Bake the cheesecake at 180 ° C for about an hour. Then remove and let the cheesecake cool for 20 minutes.
10. Garnish the cheesecake with nuts, caramel, vanilla sticks, or chocolate shavings if desired.