Ingredients
- 1989 chocolate coffee bean candies for crust preheat oven (optional)
- 9 diameter springform (pan)
- 3 egg yolks
- 3 eggs
- 1 at a time
- 1 brewed espresso (fresh)
- 3/4 up sides of cheesecake
- 1,200 ml lemon juice (fresh)
- 700 ml cream cheese
- 210 gr hazelnuts
- 130 gr sugar
- 50 gr cool completely
- 26 gr butter (unsalted)
- 16 ml coffee liqueur
- 12 gr cornstarch
- 5 gr cocoa powder
- 3 gr lemon peel
- 2 gr vanilla extract
- 1 gr salt
tip. Pipe rosettes of cream around top edge of cheesecake. Top each rosette with coffee bean and serve. ----
