It was my husbands birthday a few weeks ago and the day before was an absolutely stinking hot day, so there was no way I was going to turn the oven on! I had to come up with an alternative to a cake that was baked in the oven. He loves coffee, whiskey and chilli’s (not necessarily in that order or together, although I wouldn’t put it past him!). I settled on the coffee and whiskey.
Something I make for myself regularly using my husbands stash of whiskey is Whiskey Cream Liqueur, although I don’t think he likes sharing! This liqueur is so good and I thought it would be perfect in cheesecake, and it was! This is a very rich cheesecake, and not overly sweet at all (which suited him even more as he is not a huge sweet eater). Just don’t eat and drive!
200g Arnots Milk arrowroot biscuits
50g carob powder
140g Nuttelex
500g Philadelphia cheese
80g sugar
2 teaspoons coffee or decaf coffee for failsafe
140g Whiskey Cream Liqueur
Cream to garnish and serve with
Grated carob Buttons to garnish
Lightly grease and line a 24cm spring-form cake tin.
Crush biscuits in Thermomix for 7 sec on speed 7. Add the carob powder and mix to combine on speed 6 for 3 seconds. Set aside.
Melt nuttelex on 60 deg speed 3 for 1 1/2 mins. Add the crushed biscuits and combine together on speed 3 for 10 seconds. Spread mixture into the base of the tin and press down firmly until level and firm for the base.
In a clean dry Thermomix bowl, mill the sugar and coffee / decaf for 10 seconds on speed 10. Add the Whiskey Cream Liqueur and Philadelphia cheese (cut into chunks). Mix on speed 6 for 15 seconds or until combined and smooth. Pour on top of prepared base. Level and smooth over with the back of a spoon.
Refrigerate or a few hours. Serve as is or with cream pipped around the edge and grated carob buttons over the top.
Thanks for all these amazing recipes! Just starting out with this diet, and it’s so good to have your website as a resource. I thank God you’re using your journey to help others. 🙂
Thanks Carol, the pleasure is all mine! 🙂