Hazelnut Liqueur Cheesecake

Name: Hazelnut Liqueur Cheesecake
Ingredients: Base; 1 cup sweet biscuit crumbs; 1/3 cup butter, melted; Filling; 1 tablespoon gelatine; 1/2 cup cold water; 500g block PHILADELPHIA Cream Cheese, softened; 3/4 cup caster sugar; 1/2 cup ground hazelnuts; 200g dark cooking chocolate, melted; 2 tablespoons Frangelico ( hazelnut-flavored liqueur); 150ml can evaporated milk, chilled and whipped until thick; Topping; 1/2 cup chopped hazelnuts; white or dark chocolate to peel

15 ingredients

5 steps

Ingredients

Base
1 cup sweet biscuit crumbs
1/3 cup butter, melted
Filling
1 tablespoon gelatine
1/2 cup cold water
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
1/2 cup ground hazelnuts
200g dark cooking chocolate, melted
2 tablespoons Frangelico ( hazelnut-flavored liqueur)
150ml can evaporated milk, chilled and whipped until thick
Topping
1/2 cup chopped hazelnuts
white or dark chocolate to peel

Directions

1

Combine biscuit crumbs and butter, press into the base of a 22cm spring form pan; chill.
2

Sprinkle gelatine over cold water, heat in a saucepan or microwave (HIGH for 30 seconds) until dissolved.
3

Beat Philly* until smooth, gradually blend in sugar, hazelnuts, chocolate, liqueur and whipped evaporated milk.
4

Pour into prepared crumb crust, and chill until firm.
5

Decorate sides with hazelnuts and top with shavings of chocolate.