Coffee Liqueur Cheesecake

2016-04-08 18.57.06

Crumb Crust

  • 250g plain sweet biscuits
  • 125g butter


  1. Crush biscuits finely; add melted butter; mix well.
  2. Press crumb mixture on base and sides of 20cm springform pan. Refrigerate while preparing filling.


  • 375g packaged cream cheese
  • 3/4 cup cup castor sugar
  • 3 teaspoons plain flour
  • 3 eggs
  • 3/4 cup sour cream
  • 1 tablespoons lemon juice
  • 90g dark chocolate
  • 1 tablespoon instant coffee powder
  • 1 tablespoon coffee liqueur (Tia Maria or Kahlua)
  • 1 tablespoon water
  • 1 egg yolk


  1. Beat cream cheese until softened; combine with sugar and flour; beat well.
  2. Beat in eggs, sour cream and lemon juice. Pour half cheesecake mixture into prepared crumb cast.
  3. Put roughly-chopped chocolate, coffee powder, liqueur, water and lightly-beaten egg yolk in top of double-saucepan; stir over simmering water until chocolate melts and mixture becomes thick. Remove from heat cool slightly.
  4. Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
  5. Top with remaining cheesecake mixture; swirl remaining chocolate through top half of cheese-cake.
  6. Bake in moderately slow oven 1 hour to 1 hour 10 minutes or until set. Remove from oven; allow to become cold refrigerate overnight. Remove sides from pan put cheesecake on to serving place; top with prepared cream.


  • 3 teaspoons instant coffee
  • 1 teaspoon hot water
  • 1 cup cream
  • 1 tablespoon sugar


  1. Dissolve coffee powder in hot water. Put cream, coffee, and sugar in bowl; refrigerate 30 minutes; beat until thick.

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