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Kahlua®
Chocolate Cheesecake April 21, 2019

Kahlua® Chocolate Cheesecake

My friends would be very upset if I didn't serve this at my annual Cinco de Mayo gathering. This needs to sit in refrigerator at least 8 hours so you may want to make it the day ahead.

This is a great recipe! I thought that 2 tablespoons of Kahlua would not do much for the flavor - it didn't seem like enough. But, I was wrong! It adds just enough flavor so that you can taste it, but it's not overwhelming. My only question with this recipe is that there was nothing said about a crust. I used a store-bought chocolate oreo crust anyway and it was a perfect compliment. I also used 16 oz of cream cheese (2 whole packages) because I thought HEY the more cream cheese the better!. But it made too much batter and wouldn't all fit into the crust. Next time, I will just use the 12 oz. Overall, a really great-tasting cheesecake!

Kahlua® Chocolate Cheesecake

  • PREP TIME 30 min
  • COOK TIME 55 min
  • TOTAL TIME 1Day2 hour25 min

wasnt bad when i made it first seem lacking so when i re-made it i added another 1/2 ounce chocolate and a teaspoon of instant coffee and a teaspoon of amaretto as well came out great.

Author: KATRON Serves: 10 servings

INGREDIENTS

  • 3 (1 ounce) squares milk chocolate, coarsely chopped
  • 3 tablespoons heavy whipping cream
  • 1/2 cup white sugar
  • 2 tablespoons Shaved chocolate, to garnish (optional)
  • 1/2 cup heavy cream
  • 1 cup whipped cream for garnish (optional)
  • 3 eggs, room temperature
  • 2 tablespoons coffee-flavored liqueur (such as Kahlua®)
  • 12 ounces cream cheese, room temperature

INSTRUCTIONS

  • 1. Preheat oven to 300 degrees F (150 degrees C).
  • 2. In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.
  • 3. Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.
  • 4. Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
  • 5. Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
  • 6. Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

COMMENTS

wasnt bad when i made it first seem lacking so when i re-made it i added another 1/2 ounce chocolate and a teaspoon of instant coffee and a teaspoon of amaretto as well came out great.

This is a great recipe! I thought that 2 tablespoons of Kahlua would not do much for the flavor - it didn't seem like enough. But, I was wrong! It adds just enough flavor so that you can taste it, but it's not overwhelming. My only question with this recipe is that there was nothing said about a crust. I used a store-bought chocolate oreo crust anyway and it was a perfect compliment. I also used 16 oz of cream cheese (2 whole packages) because I thought HEY the more cream cheese the better!. But it made too much batter and wouldn't all fit into the crust. Next time, I will just use the 12 oz. Overall, a really great-tasting cheesecake!

This was a great recipe - the Coffee Liqueur adds just a subtle flavor which is fine with me. My husband looked up and sheepishly asked, This doesn't count as cheating on you, does it? 5++++ stars from him. The only change I would make is to totally mix the chocolate into the rest of the cake before baking - I ended up with lumps of chocolate in spots and the marbling effect isn't a draw for us. I loved that it had no crust and just made it in a souffle' pan as I don't have a Springform pan anyhow.

whip cream and shaved choclate top this off. wonderful. wonderful. wonderful.