Coffee Liqueur Cheesecake

Coffee Liqueur Cheesecake 


PREPARATION: 20 MINS 
SERVES: 10 


Another recipe from the freebie cookbook I got when I bought the cheese for my New York Cheesecake. It looks really delicious! I bet we have it gone in 8 serves in this house lol.

Ingredients
1 1/4 cups sweet biscuit crumbs (I used chocolate ripple biscuits) 
80g butter, melted (see my notes)


500g Philadelphia Block Cream Cheese, softened
3/4 cup caster sugar
2 tablespoons coffee liqueur (I used Kahlua, I must remember to buy some more the bottle is nearly empty....oops) 
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 decorate

Method
Combine biscuit crumbs and butter. Press into the base of a 20cm spring-form pan. Chill.


Beat the Philly and sugar using an electric mixer until smooth. Add the coffee liqueur, gelatine and coffee and beat until well combined, then gently fold in the whipped cream. 


Pour into the prepared base and refrigerate 3 hours or until set. Slice the cheesecake, top with a dollop of double cream and chocolate curls. Serve immediately. 


My Notes

One day I will have every size tin there is to be had, but at the moment I have a 22cm spring-form pan and it will just have to do :) So I used the whole packet of biscuits crumbed and added 125g melted butter, which was probably a little too much butter! oh well. 

I used Arnott's Chocolate Ripple bikkies for this recipe, I just thought they would compliment the recipe better than plain biscuits. 

Just because Daniel was lying on the couch doing nothing which annoyed me slightly I made him hand whisk the cream....told him it was essential to the recipe.... :P 


While he was doing this I had a glass of Kahlua & milk :D I was parched!


My chocolate curls didn't work :( I got grated chocolate instead...maybe I needed to have the chocolate at room temp to curl?

This recipe is from the Philadelphia Simply Heaven Cookbook. A freebie with 75 gorgeous recipes & photos when I bought their product! 


Also made from this cook book is: 
Slow Cooked Red Wine Ragout  


Also made with Philadelphia cream cheese: 
New York Cheesecake

I would definitely make this cheesecake again and next time I would up the quantity of the filling, it was a skinny cheesecake and I like big fat ones! :) 

New York Cheese Cake

New York Cheese Cake
SERVES: 8
PREPARATION: 20 MINS
COOKING: 65 MINS

I have had this Vogue Entertaining & Travel magazine sitting around since....oh it's the June/July Issue from 2005! and I have NEVER made anything from it until now....(hangs head in shame!) 

This was a nice easy recipe and my first EVER real cheese cake, if you don't count the packet ones I used to make when I was a teenager :) Oh and did I mention absolutely delicious!!!

Ingredients 

1 1/2 cups Graham Crackers crumbs (What? don't know what these are! so I used crumbed Arnott's Marie Biscuits *shrug* lol)

1 cup sugar

1/2 cup melted unsalted butter 

750g cream cheese at room temperature

4 eggs

3 teaspoons vanilla extract

grated zest of 1 lemon

2 cups of sour cream

Method

Preheat oven to 180C. Mix the biscuit crumbs with 1/4 cup sugar and the melted butter (oops I didn't add the sugar!) and press into the bottom and sides of a 23cm ungreased 23cm   spring form cake pan. Chill while preparing filling.

Beat the cream cheese, 1/2 cup sugar, eggs, 2 teaspoons of the vanilla, and the lemon zest until smooth. Pour into chilled crust and bake for 50 minutes to an hour, or until the cheese is set and starting to turn golden in spots. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack. 

Stir together the sour cream, remaining sugar (ahhh this is where I added 1/2 cup instead of 1/4 cup) and vanilla and spread over cooled cake. Return to the oven for 12 minutes until glossy and set. Cool completely, cover, and chill for at least 8 hours. 

My Notes

Silly mistake not adding the sugar to the biscuit crumbs!

oh and I added 3/4 cup melted butter to the biscuit crumbs as 1/2 cup wasn't enough. 

When your at the shop getting the sour cream....choose the plain type...I bought 2 tubs of garlic and parsley sour cream! 

another tip is when making a baked cheesecake is to place a small bowl of water in the oven to stop the cheesecake from drying out & cracking.