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https://www.philly.com.au/recipe/coffee-liqueur-and-hazelnut-cheesecake/
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Coffee Liqueur and Hazelnut Cheesecake
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Coffee Liqueur and Hazelnut Cheesecake
30 Mins
Prep time
210 Mins
Cooking time
Serves
10
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What you need
1 cup chocolate biscuit crumbs
60g unsalted butter, melted
50g hazelnuts, toasted, skins removed, roughly chopped
500g PHILADELPHIA Block Cream Cheese, softened
3/4 cup caster sugar
1 cup thickened cream
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
1 teaspoon instant coffee, dissolved in
80ml coffee liqueur
1 cup caster sugar
1/4 cup water
100g hazelnuts, toasted, skins removed, roughly chopped
How to make it
MIX the biscuit crumbs, butter and hazelnuts. Press into a lined 20cm spring form pan. Chill.
BEAT PHILLY and sugar until smooth. Beat in the cream. Fold in the gelatine and coffee mixes. Pour into prepared crust and refrigerate for 2-3 hours or until set.
BRING the sugar and water to the boil without stirring. When mixture starts to turn golden, remove from heat. Stir through hazelnuts and pour onto a lined oven tray. Allow to cool, then break into pieces. Serve over the cheesecake.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Baking |
Creamy
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