Zutaten für Cinnamon And Coffee Cheesecake
- Chocolate Chip Cookies
- Unsalted Butter
- 500g (2 cups) cream cheese, softened
- Single Cream
- 3 large eggs
- Plain Flour
- Caster Sugar
- Strong Black Coffee
- Ground Cinnamon
- 50g (1.75 ounces) dark chocolate
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Zubereitung von Cinnamon And Coffee Cheesecake
- Preheat oven to 180°C (350°F).
- Grease and flour an 8-inch (20cm) round springform cake tin.
- Crush 200g (1 ½ cups) crunchy cookies into fine crumbs using a blender or food processor. Combine with 80g (⅓ cup) melted unsalted butter in a bowl.
- Press the cookie mixture evenly into the base of the prepared tin. Refrigerate while preparing the filling.
- In a large bowl, beat together 500g (2 cups) cream cheese and 200ml (¾ cup) heavy cream until smooth.
- Add 3 large eggs, one at a time, beating well after each addition. Whisk in 2 tablespoons all-purpose flour, 100g (½ cup) granulated sugar, 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water, and 1 teaspoon ground cinnamon.
- Beat until thoroughly combined. Pour the filling over the chilled cookie crust.
- Melt 50g (1.75 ounces) dark chocolate in a double boiler or microwave.
- Drizzle the melted chocolate over the cheesecake filling.
- Using a toothpick or knife, gently swirl the chocolate to create a marbled effect.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake to cool inside the oven with the door slightly ajar for at least 1 hour.
- Once completely cooled, carefully remove the cheesecake from the springform pan and refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
68g
Fat
122g
Carbs
12g
