Mexican Inspired Cheesecake

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the ground:

40 g biscuit (s) (chocolate biscuits, crispy), crumbled
55 g butter, melted
1 tablespoon sugar
0.25 teaspoon ¼ cinnamon

For the filling:

Instructions

For the ground:
Mix the biscuit crumbs, butter, sugar and cinnamon in a small bowl. Press evenly on the bottom of a springform pan (23 cm diameter) greased with butter. Refrigerate.
For the fullness:
Beat the cream cheese until smooth. Slowly work in the sugar, then add the eggs one by one, whisking each time well. Add the sour cream, liqueur, vanilla sugar, heavy cream, melted chocolate and cinnamon, stir well. Pour over the cooled soil. Bake in a preheated oven (160 degrees C) for one and a quarter hours: DO NOT OPEN THE OVEN DOOR !!!
Turn off the oven and leave the cake in the oven for another hour: see the above reminder!
Then take them out of the oven and put them in the fridge after they have cooled down briefly. Let it cool for at least four hours, even overnight.
Take the cheesecake out of the mold, decorate with whipped cream rosettes and embellish with cinnamon and chocolate coffee beans.

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