Coffee Liqueur Cheesecake

Coffee Liqueur Cheesecake
15 Mins
Prep time
195 Mins
Cooking time
Serves 10

What you need

  • 1 ¼ cups sweet biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 2 tablespoons coffee liqueur, e.g. Kahlua or Tia Maria
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
  • 1 cup cream, lightly whipped
  • Double cream, to serve
  • Chocolate curls, to serve

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the base of a lightly greased 20cm springform pan. Chill. 
  2. BEAT the PHILLY and sugar using an electric mixer until smooth. Add the coffee liqueur, gelatine and coffee mixtures and beat until well combined, then gently fold in the whipped cream. 
  3. POUR into the prepared base and refrigerate 3 hours or until set. Slice the cheesecake, top with a dollop of cream and chocolate curls. Serve immediately.