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base sweet biscuit crumbs butter filling caster sugar coffee liqueur gelatine instant coffee cream topping chocolate cream chocolate sauce
Viewed: 39 - Published at: 9 years agoIngredients
- Base
- 1 1/4 cup sweet biscuit crumbs
- 80g butter, melted
- Filling
- 500g block PHILADELPHIA Cream Cheese, softened
- 3/4 cup caster sugar
- 2 tablespoons coffee liqueur, e.g. Kahlua Walgreens $6.99 thru 02/06
- 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
- Topping
- chocolate coated coffee beans, to garnish
- double cream, to serve
- chocolate sauce, to serve
Method
- Combine biscuit crumbs and butter.
- Press into the base of a lightly greased 20cm springform pan; chill.
- Beat Philly and sugar using an electric mixer until smooth.
- Add the coffee liqueur, gelatine mixture and coffee mixture and beat untill well combined, then fold in cream.
- Pour into the prepared base and refrigerate 3 hours or overnight.
- To serve, top with cream and chocolate coffee beans and serve with chocolate sauce, if desired.
