Acai Berry Cheesecake with Espresso & Chocolate Topping
Acai Berry Base
- 1 1/2 cups graham cracker crumbs
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup Acai Berry puree
Cream Cheese Filling
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
Espresso & Chocolate Topping
- 1/4 cup heavy cream
- 1/4 cup dark chocolate chips
- 1 tbsp instant espresso powder
Preheat the oven to 350°F (177°C).
To make the Acai Berry base, combine graham cracker crumbs, almond flour, sugar, melted butter, and Acai Berry puree in a medium bowl. Mix well. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool down.
To make the Cream Cheese filling, beat the cream cheese and sugar together until creamy and smooth, using an electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Pour the mixture onto the cooled crust and bake for 40-45 minutes, or until the edges of the cheesecake are lightly browned and the center is set. Let it cool to room temperature, then refrigerate for at least 2 hours before adding the topping.
To make the Espresso & Chocolate Topping, heat the heavy cream in a small saucepan over low heat. Add the dark chocolate chips and espresso powder, and stir until melted and smooth. Let it cool for a few minutes, then pour over the chilled cheesecake. Chill for at least 30 minutes before serving.
Slice and serve chilled.
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