Best Kahlua Chocolate Cheesecake Recipes

KAHLUA® CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• 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.
• 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.
• 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.
• Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
• Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

KAHLúA CHOCOLATE CHEESECAKE

Steps:

• Lightly oil the base of a 23cm spring-form tin. Melt the butter in a pan, stir in the crushed biscuits and press on to the base of the tin with the back of a spoon. Chill while you make the filling.
• Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through. Remove the bowl from the pan. Preheat the oven to 160C/gas 3/fan 140C.
• Beat the cheese and sugar together with an electric hand mixer until fluffy. Add the eggs, one at a time, but don't over-beat. With the beater on low speed, blend in the melted chocolate, the cream and the Kahlúa. Pour on to the biscuit base and bake on a baking sheet for 55 minutes-1 hour or until set. Test by touching the surface, which should be shiny, and a bit wobbly and darker in the centre. Loosen the cheesecake from the tin with a round-bladed knife and leave to cool. Chill for 3 hours or overnight.
• Take the cheesecake from the tin. For the topping, combine the crème fraîche with the Kahlúa and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlúa poured over each slice.

KAHLUA FANTASY CHOCOLATE CHEESECAKE

Steps:

• Prepare chocolate crumb crust. Preheat oven 350. In small saucepan, over medium heat, melt chocolate with Kahlua and butter; stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add source cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust. Bake 40 minutes or until filling is barely set in center. Remove from oven and let stand at room temp. 1 hr. Then refrigerate several hours or overnight. Garnish, if desired. Serves 12-14. Chocolate Crumb Crust: Combine 1 1/3 cups chocolate wafer crumbs, 1/4 cup softened butter and 1 tbsp granulated sugar. Press firmly in bottom of 9 in. springform pan.

CHOCOLATE MOUSSE KAHLUA CHEESECAKE

Steps:

• 1) Crush cookies in a blender or food processor 2) Combine the crumbs and melted butter in a bowl and mix well. Press over the base of a 22cm springform tin. Refrigerate while making the filling 3) Beat cream cheese in a large bowl until smooth 4) Beat in sifted icing sugar until combined 5) Add cream and liqueur until just combined (tip: add a little bit at a time to slowly thin out the cream cheese and prevent lumps) 6) Sprinkle gelatine over water in a cup. Dissolve by sitting the cup in a pan of simmering water (altenatively, put it in the microwave for ~10 seconds on the lowest power) and then cool slightly. Ad the gelatine to the mixture and beat until combined 7) Divide the mixture into two bowls and place one bowl in the fridge until the mixture just begins to set 8) Add the melted chocolate and Nutella to the other bown and mix) 9) Drop spoonfulls of both mixtures over the base and swirl the mixture with a knife 10) Refrigerate for several hours Optional: decorate with whipped cream and cocoa Note: for optimal serving, take the cake out of the fridge ~20 mins before serving

CHOCOLATE KAHLUA CHEESECAKE

Steps:

• Base:.
• Crush biscuits, melt bitter and mix together. Press into base of loose bottom tin and refrigerate.
• Filling:.
• Beat cream cheese and condensed milk together until well combined.
• Melt together Kahula, dark chocolate and cream in one bowl.
• In other bowl melt together white chocolate and second measure of cream.
• Stir into one chocolate mix, the gelatine and hot water, which has been combined together.
• Pour both into crust and swirl together.
• Set overnight in fridge.

KAHLUA CHOCOLATE CHEESECAKE

Steps:

• Chocolate Crumb Crust - In blender, blend oreos (with cream) to get about 1 1/2 c crumbs. press into 9 inch springform pan, freeze min 30 minutes. Melt chocolate and butter in sauce pan, set aside to cool. In mixer, beat eggs, then sugar, salt, sour cream until smooth. Add in cream cheese by large spoonfulls, until smooth. Add in melty chocolate mix. Let beat for 5 min. Pour into crust, bake at 325 for 40 min or until center is barely set. Let stand outside oven 1 hour, then move to fridge several hours or overnight.