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Liqueur Coffee Cheesecake

Liqueur Coffee Cheesecake

Preparation time: 50 minutes + cooling
Total cooking time: about 1 hour
Serves 6-8

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
3 eggs
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 180°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.

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  1. I made this Cheesecake today (Jan 20th). It’s looking good. I can’t wait to eat it. I ended up using chocolate chip cookies for the base .. also had to x3 the biscuits and made sure I had enough melted butter to combine the base mixture just right. I also used 500g of cream cheese as I couldn’t be bothered pulling out 100g from 2 x 250g containers. It has still turned out perfectly. I will not be making the topping for it but instead I will be doing whipped cream with chocolate curls on the top.

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  2. Well my other half and I have just tried the Cheesecake (Jan 20th). It was a bit rich for me (I’m not a big fan of things sickly sweet) but my other half loved it. 😀

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  3. Jan 21st: Ok I’ve given the cheesecake another try today to see what it’s like after sitting overnight .. mmm tastes sooo much better now and not as rich as it was.

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