Ingredientes para The Ultimate Mochacinno Cheesecake
- Chocolate Wafer Crumbs
- ¾ cup granulated sugar + ¼ cup granulated sugar
- Butter
- 1 cup milk chocolate chips
- Cream Cheese
- 4 large eggs
- Instant Coffee Granules
- 2 tablespoons Tia Maria liqueur
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Cómo preparar The Ultimate Mochacinno Cheesecake
- Preheat oven to 325°F (160°C).
- Position oven rack to the second lowest position.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom and halfway up the sides of an ungreased 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool completely.
- Sprinkle ½ cup milk chocolate chips over the cooled crust.
- In a large bowl, beat 16 ounces (2 packages) of softened cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy.
- Add 4 large eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
- In a small bowl, dissolve 2 teaspoons instant espresso powder in 2 tablespoons Tia Maria liqueur.
- Stir the coffee-Tia Maria mixture into the cream cheese mixture until well combined.
- Pour the batter into the prepared crust.
- Sprinkle the remaining ½ cup milk chocolate chips over the top.
- Bake for 50-60 minutes, or until the cheesecake is almost set around the edges but the center is still slightly jiggly. Do not overbake!
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 7 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
96g
Fat
97g
Carbs
11g
