Espresso & Cashew Nut Cheesecake

INGREDIENTS

• 1/2 packet Super Wine biscuits
  
• 1/2 packet Gingernut biscuits
• Butter - melted
• 500g cream cheese
  
• 2 cups beaten cream
  
• 3/4 cup sugar
  
• 2 Tbsp gelatine
  
• 1/4 cup unsalted roasted cashew nuts
  
• 3 Tbsp Prenzel Espresso Premium Liqueur
• Prenzel Chocolate Mocha Tipsy Topping
• Prenzel Cream Liqueur of your choice
• Whipped Cream

METHOD

Base
Process biscuits until fine. Add some butter to form a firm consistency. Press into an ungreased tin and refrigerate.

Filling
Beat cream cheese, add sugar then cream.

Melt gelatine with a little hot water and add to the cream cheese mixture.

Mix Espresso and cashew nuts to the mixture. Spread filling on top of base and refrigerate until set.

(Note: the wetter the mixture, the more gelatine required).

If desired, once cake is sliced drizzle each slice with Prenzel Chocolate Mocha Tipsy Topping.

Fold 2-3 Tbsp Prenzel Cappuccino, Chocolate or Butterscotch Cream through whipped cream, and serve a dollop on the side of cheesecake.