This is a deliciously different cheesecake recipe. Just before serving, grate some dark chocolate on the top for a more professional look.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Altered ingredient amounts. I made this cheesecake for Christmas and it was a huge hit. I increased the coffee liqueur to 8 TBS. (4 in the crust and 4 in the filling.) When the cake was cooled I dusted it with cocoa powder and garnished it with 1/2 pt. of double cream whipped with icing sugar and cocoa powder (4 TBS total) and 1 tsp. of coffee liqueur. Delicious! - 18 Jul 2008
Used different ingredients. Amazing Cheesecake! I made this for a dinner party and even my lactose intollerant friend couldn't help but ask for seconds, and thirds! The only thing I did differently was use espresso instead of coffee liqueur and I put 4 tbsp. in the crust and 4 in the cake. Then I sprinkled the top with chocolate shavings, ground cinnamon, coffee dust and icing sugar. - 18 Jul 2008
Thanks so much for the recipe! I've made this cake twice to rave reviews. If you are getting a dry cake from this recipe, I believe it could be a technical issue Insufficient creaming of the butter and sugar could cause the cake to be dry. I allow at least 2 minutes of moderate-speed blending. You could also be over-baking, either by giving it too much time in the oven or by having an oven that's too hot. If you enjoy baking, do yourself a favour and invest in an oven thermometer. You won't regret it! - 18 Jul 2008