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Brandy Alexander Cheesecake

Brandy Alexander Cheesecake

This is an oldie but most definately a goodie.


  • 175 grams sweet plain chocolate biscuits
  • 75 grams butter, melted
  • 1 1/2 tblsp gelatin
  • 3 tblspns brandy
  • 1/4 cup coffee liqueur
  • 1 cup coffee
  • 250 grams cream cheese
  • 300 ml bottle cream
  • 1/2 cup icing sugar


  1. Crush the biscuits to fine crumbs and mix with the melted butter. Press into the base of a well-greased and paper-lined 23cm loose bottomed cake tin.
  2. Warm the brandy and stir the gelatin in quickly to dissolve. Blend in the coffee liqueur and coffee.
  3. Beat the cream cheese until smooth and light. Gradually blend in the coffee and gelatin mixture. Set the mixture aside until it is thick and the consistency of egg white.
  4. Whip the cream and icing sugar to together to form soft peaks and fold into the coffee mixture. Pour into the prepared cake tin and refrigerate overnight or for at least four hours.
  5. Serve garnished with whipped cream and chocolate coated coffee beans.

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