Kahlua Fantasy Chocolate Cheesecake Recipes

KAHLUA FANTASY CHOCOLATE CHEESECAKE

KAHLUA FANTASY CHOCOLATE CHEESECAKE image

Yield 12 people

Number Of Ingredients 9

Ingredients

1/2 cups semi-sweet chocolate pieces
1/4 cup Kahlua
2 tbsp butter
2 large eggs, beaten
1/3 cup granulated sugar
1/4 tsp salt
1 cup sour cream
2 pkgs (8 oz each) softened cream cheese, cut in pieces
Optional: whipped cream and chocolate leaves

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.

KAHLUA FANTASY CHOCOLATE CHEESECAKE

Kahlua Fantasy Chocolate Cheesecake image

Kahlua Fantasy Chocolate Cheesecake recipe 67

Categories Cake Dessert Cheese Cheesecakes Baked Goods

Time 10h

Yield 16

Number Of Ingredients 20

Ingredients

chocolate wafer crumbs
butter
sugar
chocolate chips
liqueur
butter
eggs
sugar
sour cream
cream cheese
chocolate wafer crumbs
butter
sugar
chocolate chips
liqueur
butter
eggs
sugar
sour cream
cream cheese

Steps:

Prepare crust. Press firmly in bottom of 9 inch springform pan. Preheat oven 350. In small saucepan melt chocolate over medium heat with kahlua and butter. Stir until smooth. Set aside. In bowl combine eggs and sugar. Add sour cream and 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 temperature 1 hour. Then refrigerate for several hours or overnight.

Nutrition Facts :

CHOCOLATE KAHLUA FANTASY CAKE

Chocolate Kahlua Fantasy Cake image

Categories Cake Chocolate Dessert Bake Almond Kahlúa Gourmet

Number Of Ingredients 18

Ingredients

For crust
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup sugar
1 stick (1/2 cup) unsalted butter, melted
For chocolate layer
2 cups heavy cream
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick (1/2 cup) unsalted butter, cut into pieces
For buttercream layer
1 1/2 cups sugar
1/2 cup water
6 large egg yolks
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup Kahlúa
4 ounces semisweet chocolate, chopped, melted, and cooled

Steps:

Make crust:
Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
Make buttercream layer:
In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
Run a knife around edge of pan and carefully remove side of pan.

KAHLúA CHOCOLATE CHEESECAKE

Kahlúa chocolate cheesecake image

Decadent, tempting chocolate cheesecake with the taste of coffee liqueur

Provided by Angela Nilsen

Categories Dessert, Drink, Treat

Time 1h30m

Number Of Ingredients 12

Ingredients

50g butter
225g plain chocolate digestive biscuit , crushed
225g dark chocolate (at least 50% cocoa solids), broken
2 x 200g full fat soft cheese , at room temperature
100g golden caster sugar
4 medium eggs
284ml carton double cream
5tbsp Kahlúa
200ml tub crème fraîche
2tbsp Kahlúa
cocoa powder , for dusting
extra Kahlúa to serve

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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