Kahlúa chocolate cheesecake
Kahlúa chocolate cheesecake
Takes 1 hour 30 minutes, plus chilling time
Moderately easy
Serves 12
Ingredients
For the base
50g butter
225g plain chocolate digestive biscuits, crushed
For the filling
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
0 284ml carton double cream
5 tbsp Kahlúa
For the topping
200ml tub crème fraîche
2 tbsp Kahlúa
cocoa powder, for dusting
extra Kahlúa to serve
Method
1.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.
2.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.
3.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.
4.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.
Kahlúa chocolate cheesecake
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CHOCOLATE CHEESECAKE INGREDIENTS
1st Layer
80g Crushed Oreo (with fillings)
40g Melted Butter
2nd Layer
200g Creamcheese (room temp)
50g Granulated Sugar
5g Powdered Gelatin + 30g Milk (full cream milk)
200g Whipping Cream (chilled)
60g Dark Chocolate Compound
3rd Layer
2g Powdered Gelatin + 10ml Water
50g Granulated Sugar
40ml Cold Water
25g Cocoa Powder (Dutch-process)
60g Heavy Cream (room temp)
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Double Chocolate Cheesecake
If you love sweets, you will be head over heels for this rich, luscious double chocolate cheesecake recipe. The flavors in this decadent dessert are mind-blowing.
Chocolate cheesecake is a sweet dessert cake in a cookie crust that is baked until firm and then chilled. The texture of the cheesecake is rich, creamy, dense, and filling. To make this a double chocolate cheesecake, I used cocoa powder and chocolate chips in the batter and then covered them with chocolate ganache.
While this cake can be eaten by itself, I’ve taken the liberty to enhance it by topping it off with chocolate whipped cream and serving it with raspberry coulis. There are several ways to make this recipe, which will differ depending on who is making it. In no way is this a healthy dessert.
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Ingredients for this recipe:
For the Filling:
• 24 ounces softened full-fat cream cheese
• 1 ¼ cups granulated sugar
• ½ cup full-fat sour cream
• 1 teaspoon vanilla extract
• 4 eggs + 1 egg yolk room temperature large eggs
• 1 teaspoon sea salt
• 3 tablespoons cornstarch
• 1 teaspoon espresso powder
• ¼ cup cocoa powder
• 2 cups semi-sweet chocolate chips
• 3 tablespoons whole milk
For the Topping:
• 4 ounces semi-sweet chocolate chips
• ½ cup heavy whipping cream
• chocolate whipped cream
• raspberry coulis
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kahlua chocolate cheesecake
kahlua chocolate cheesecake
Devilishly rich and decadent Kahlua Chocolate Cheesecake! Topped with Chocolate Ganache and Whipped Cream, this is a chocolate lovers dream.
Kahlua Cheesecake (Vegan, Gluten Free)
Ingredients:
Cookies
1 tsp psyllium husk (whole husk)
¼ cup water
1/3 cup vegan butter
1/3 cup sugar
1/3 cup brown rice flour
1/3 cup millet flour
1/3 cup tapioca flour
½ tsp baking powder
3 Tbsp carob powder (or cocoa powder)
Crust
Cookies from above, ground
¼ cup dark sugar
½ cup vegan butter (melted)
1 tsp instant coffee
Filling
1/3 cup kahlua
1 tsp instant coffee
1 cup raw cashews (soaked over night)
1/4-1/3 cup water (if desired)
1 cans coconut milk (chilled over night, divided)
3 8 oz tubs vegan cream cheese
¾ cup sugar
Ganache
½ cup coconut butter
¼ cup sugar
¼ cup carob powder (or cocoa powder)