Baked coffee cheesecake

Baked coffee cheesecake

by chef João Pupo


  • 150 g oreo biscuits
  • 50 g butter
  • 250 g cream cheese (Philadelphia)
  • 2 eggs
  • 100 g sugar
  • 1 cup Torrié espresso coffee


Crush the oreo biscuits and mix with the melted butter. Line a tart tin with this mixture. Combine the cheese, eggs, sugar and coffee and beat well. Pour this cream over the tart base. Bake at 150 °C for around 30 or 40 minutes until the filling appears almost cooked.
Refrigerate for 3 hours.