Ingredients
- 125g packet Amaretti biscuits
- crushed
- 50g butter
- melted
- 500g block PHILADELPHIA Cream Cheese
- softened
- 1/2 cup caster sugar
- 1/2 cup cream
- 1 cup cream
- extra
- whipped
- 1 tablespoon gelatine
- dissolved in 1/4 cup boiling water
- 2 teaspoons instant coffee
- dissolved in 1 tablespoon boiling water
- Praline - Optional
- 3/4 cup caster sugar
- 1/4 cup water
- 1/4 cup blanched almonds
- toasted
- roughly chopped
Instructions
- Combine biscuit crumbs with butter and press into the base of cling wrap lined 21 x 11cm loaf pan.
- Chill.
- Beat Philly*, sugar and cream until smooth.
- Fold through whipped cream and gelatine mixture.
- Pour half the mixture over the prepared base.
- Add the coffee mixture to the remaining half and stir to combine.
- Gently pour over the vanilla mixture.
- Chill for several hours.
- Praline: Combine sugar and water in a heavy-based saucepan until dissolved.
- Boil, without stirring, until golden brown.
- Pour over almonds on a baking paper lined tray.
- When cool, break into shards and decorate cheesecake.
- Serve.
← Back to all recipes