KAHLUA CHEESECAKE
Make and share this Kahlua Cheesecake recipe from Food.com.
Provided by Lennie
Categories Cheesecake
Time P1DT50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut softened cream cheese into pieces.
- Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
- Preheat oven to 350F degrees.
- In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
- Set aside.
- In bowl, combine eggs, sugar and salt; add sour cream and blend well.
- Add cream cheese to egg mixture; beat until smooth.
- Gradually blend in chocolate mixture.
- Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
- Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
- Refrigerate several hours or overnight.
- Garnish with whipped cream and chocolate shavings if desired.
Nutrition Facts : Calories 428.3, Fat 31.4, SaturatedFat 17.7, Cholesterol 98.1, Sodium 336.3, Carbohydrate 33.9, Fiber 1.7, Sugar 26.3, Protein 5.5
KAHLUA® HOMEMADE
This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.
Provided by littleimages
Categories Drinks Recipes Liqueur Recipes
Time P19DT20h12m
Yield 30
Number Of Ingredients 7
Steps:
- Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
- Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g
COFFEE LIQUEUR (KAHLUA) CHEESECAKE
This recipe is from an old Woman's Weekly Cookbook. I haven't made it, but have been told it's fantastic. The servings and prep times are just guesses - good luck!
Provided by Pink Princess
Categories Cheesecake
Time 11h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Crumb Crust:.
- Crush biscuits finely.
- Add melted butter and mix well.
- Press crumb mixture on base and sides of 20cm springorm pan.
- Refrigerate while preparing filling.
- Filling:.
- Beat cream cheese until softened.
- Combine with sugar and flour.
- Beat well.
- Beat in eggs, sour cream and lemon juice.
- Pour half cheesecake mixture into prepared crumb crust.
- Put roughly chopped chocolate, coffee powder, liqueur, water and lightly beaten egg yolk in top of double saucepan.
- Stir over simmering water until chocolate melts and mixture becomes thick.
- Remove from heat and cool slightly.
- Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
- Top with remaining cheesecake mixture.
- Swirl remaining chocolate through top half of cheesecake.
- Bake in 170 degrees Celsius oven 1 hour to 1 hour ten minutes or until set.
- Remove from oven.
- Allow to become cold.
- Refrigerate overnight.
- Remove sides from pan.
- Put cheesecake onto serving plate.
- Top with prepared cream.
- Cream:.
- Dissolve coffee powder in hot water.
- Put cream, coffee and sugar in bowl.
- Refrigerate 30 minutes.
- Beat until thick.
Nutrition Facts : Calories 701.9, Fat 51.6, SaturatedFat 30.2, Cholesterol 217.2, Sodium 471.5, Carbohydrate 53.6, Fiber 3.1, Sugar 31.2, Protein 11.9
KAHLúA CHOCOLATE CHEESECAKE
Decadent, tempting chocolate cheesecake with the taste of coffee liqueur
Provided by Angela Nilsen
Categories Dessert, Drink, Treat
Time 1h30m
Number Of Ingredients 12
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.
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