Hazelnut Liqueur Cheesecake

Hazelnut Liqueur Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 1/3 cup butter, melted
  • 1 tablespoon gelatine
  • 1/2 cup cold water
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 1/2 cup chopped hazelnuts
  • 200g dark cooking chocolate, melted
  • 2 tablespoons Frangelico ( hazelnut-flavored liqueur)
  • 150ml can evaporated milk, chilled and whipped until thick
  • 1/2 cup ground hazelnuts
  • white or dark chocolate to peel

How to make it

  1. COMBINE biscuit crumbs and butter, press into the base of a 22cm spring form pan; chill.
  2. SPRINKLE gelatine over cold water, heat in a saucepan or microwave (HIGH for 30 seconds) until dissolved.
  3. BEAT PHILLY until smooth, gradually blend in sugar, hazelnuts, chocolate, liqueur and whipped evaporated milk. Pour into prepared crumb crust, and chill until firm.
  4. DECORATE sides with hazelnuts and top with shavings of chocolate.