For a professional-looking dessert, grate some chocolate on top just before serving. This is the best of both desserts!
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
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
We made this recipe for my son's "birthday cheesecake". I followed the suggestion of other reviewers, by increasing the liqueur. One thing we found, the cheesecake needs a full 24 hours to reach its peak. We served it after 15 hours, and the crust was still gummy. After 24 hours, it was perfect. Thanks for sharing - 18 Jul 2008