Bicerin Di Gianduiotto Chocolate Liqueur Cheesecake
Blend cookies and mix with softened butter and liqueur.
Press crumbs into two 9” pans.
Freeze for 10 minutes.
2 containers whipped cream cheese, 1 container cream cheese, 1 small sour cream 2 Tbsp vanilla sugar, 4 eggs, ¾ cup of Bicerin Di Gianduiotto, 2 heaping Tbsp of corn starch, ¼ cup of heavy cream
Blend all ingredients with an immersion blenderPour batter over crusts.
Bake at 350¢ª for 40 minutes
Freeze right away to prevent cake from caving in.
1 cup Bicerin Di Gianduiotto, 3 cups of confectioner’s sugar (or more)
Mix the Bicerin with the confectioner’s sugar.
Drizzle on to cakes with a fork.