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! :) 

Slow Cooked Beef & Red Wine Ragout

Slow Cooked Beef & Red Wine Ragout 


PREPARATION: 15 MINUTES 
COOKING: 2 HOURS 
SERVES: 6 - 8 

 A couple of weeks ago when I went to the supermarket to get the cream cheese for the 

New York Cheesecake & I got a nice freebie! If you bought 3 Philadelphia cream cheese products you got this really nice cookbook Simply Heaven for free :) so even though I only needed 2 blocks I bought 3 ha ha and I think a different supermarket chain has the same promotion next week so I might go buy more and get a book each for my girlie's Amy & Sarah. 

Ingredients 


1/4 cup oil 
1kg pickling onions, peeled and halved (have tissues ready I cried like a tap!) 
1kg chuck steak or gravy beef, cut into chunks 
2 cloves garlic, crushed
1/3 cup tomato paste
2 cups beef stock
2 cups red wine (1 for the ragout 1 for me to drink!! make sure you only add 1 cup to the ragout!!!) 
125g Philadelphia block light cream cheese
Salt and Pepper to taste 


Cooked Pasta to serve 

Method 

Heat half the oil in  a large heavy based saucepan and cook the onions until browned. Set aside. Heat remaining oil and brown beef in batches. Set aside.

Add garlic and tomato paste and gently cook for 1 minute. Return beef to saucepan, add stock and wine and bring to the boil. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. Add onions and cook a further 20 minutes. 

Whisk together the philly cheese with some of the cooking liquid until smooth, add to the saucepan and simmer a further 10 minutes. Spoon onto serving plates with pasta. Serve immediately. 

 

My Notes 


This turned out to be a bit of a Ho Hum dish, it is OK as a bit of a mid week stick it together meal, but it lacked depth of flavour and had WAY too many onions!