Liqueur Coffee Cheesecake
Preparation time: 50 minutes + cooling
Total cooking time: about 1 hour
150 g speculaas or spice biscuits, finely crushed
3/4 cup ground hazelnuts
100 g butter, melted
400 g cream cheese, softened
1/4 cup sugar
6 teaspoons plain flour
1/2 cup cream
1/3 cup Kahlua, Tia Maria or Bailey’s Irish Cream
1 1/2 cups sugar
1 teaspoon instant coffee
100 g whole roasted hazelnuts
1 1/4 cups cream
1. Brush a 20 cm round springform tin with melted butter or oil. Line the base with non-stick baking paper. Mix together the biscuits, hazelnuts and butter. Press half the mixture firmly into the base of the tin. Gradually press the remainder around the side, using a glass to firm it into place, and refrigerate for 10-15 minutes.
2. Preheat the oven to 180Â°C. Beat the cream cheese and sugar with electric beaters until smooth. Add the eggs one at a time, beating well after each addition. Blend together the flour and cream, beat in and then add the liqueur. Pour into the tin and put on an oven tray to catch any drips. Bake for 40-50 minutes, or until almost set. Remove from the oven and leave to cool and set completely. Refrigerate for several hours.
3. To make Topping: Put the sugar in a pan with 3/4 cup water. Stir over low heat without boiling until the sugar has dissolved. Simmer for 10-12 minutes, until golden. Remove from the heat; gently stir in the coffee.
4. Using two spoons, dip the nuts one by one into the toffee and put on a lightly oiled foil-lined tray. Allow to set. Whip the cream to firm peaks. Ease the cheesecake out of the tin and top with whipped cream, toffee hazelnuts and perhaps some spun toffee.
Note: Toffee hazelnuts can be left whole or crushed. Fold crushed nuts into the whipped cream.
Recipe from “Cheesecakes Pavlovas and Luscious Desserts” book by Family Circle.