Chocolate Chip Coffee Cheesecake is a traditional American recipe for a classic cheesecake with a biscuit (cookie) crust topped with a cream cheese, sugar and chocolate filling flavoured with Bailey's and set with eggs that's toped with coffee-flavoured whipped cream. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Chip Coffee Cheesecake.
For the Filling:
665g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
335g sugar
5 eggs
240ml Bailey's Irish Cream
1 tbsp vanilla extract
140g dark chocolate chips
For the Topping:
240ml whipping cream
2 tbsp sugar
1 tsp instant coffee powder
For the Garnish:
Chocolate curls
Method:
Grease a 22cm diameter springform cake tin then combine the cracker crumbs, sugar and melted butter in a bowl. Stir thoroughly to combine then then press the mixture into the base and 3cm up the sides of the prepared tin. Transfer to an oven pre-heated to 160°C and bake for about 7 minutes, or until coloured golden brown. Remove from the oven and set aside.
Add the cream cheese to a bowl and beat until smooth then add the sugar and beat until thoroughly blended. Now add the eggs, one at a time, beating thoroughly to combine after each addition. Blend in the Bailey's and the vanilla extract until completely combined. Sprinkle half the chocolate chips over the prepared crust then spoon over the filling before topping with the remaining chocolate chips. Return to the oven and bake for about 80 minutes, or until the cheesecake is has puffed up and is springy in the centre. Remove from the oven and set aside to cool completely.
Once cold, beat the whipping cream, sugar and coffee powder until the mixture stands in soft peaks then spread the mixture over the top of the cooled cheesecake. Garnish with chocolate curls then chill in the refrigerator for at least 3 hours, or until completely set. Remove the sides of the pan and serve.
Click on the image, above to submit to Pinterest.