How To make Kahlua Milk Chocolate Cheesecake

Kahlua Coffee Chocolate Layer Cake

This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! It’s seriously so good – you won’t want to share! Recipe:

A mouthwateringly creamy coffee cheesecake recipe | Kahlúa

There’s cheesecake and there’s CHEESECAKE. File this one under epic.

The fact that it’s made with Kahlúa coffee liqueur means that this is going to taste more like a coffee cheesecake - soft, creamy and with a beautifully sweet coffee flavor.

Who’s ready for seconds? ????????‍♀️

Prep: 40 mins | Cook: 10 mins | Refrigerate: 4h

Makes: 12 servings

WHAT YOU’LL NEED:

‣ For the cheesecake mix:

1 envelope unflavored gelatin
¾ cup / 180ml Kahlúa coffee liqueur
½ cup / 150ml water
3 eggs, separated
¼ cup / 50g granulated sugar
⅛ teaspoon salt
2 packages (8oz each / 220g each) cream cheese, softened
1 cup / 230g whipping cream

‣ For the speculoos / biscuit crust:

1½ cups / 150g fine speculoos / digestive biscuit crumbs
⅓ cup / 65g granulated sugar
⅓ cup / 75g melted, unsalted butter

HOW TO MAKE IT:

1. Preheat oven 350°F / 180°C.
2. Prepare the crust by mixing the speculoos / digestive biscuit crumbs, granulated sugar and melted butter. Press firmly over bottom and halfway up sides in a springform pan.
Bake for 8-10 mins.
3. On top of double boiler (bain marie), soften gelatin in Kahlúa and water.
4. Beat in eggs yolks, sugar and salt and cook over simmering water, stirring constantly until slightly thickened.
5. Beat cream cheese until fluffy and then gradually incorporate in Kahlúa mixture before letting it cool.
6. Beat egg whites and whipped cream separately until stiff peaks form and then incorporate into Kahlúa cheese mixture.
7. Pour into prepared crust, and spread evenly.
8. Chill for 4 hours or overnight.
9. Remove from refrigerator 15 mins before serving.
10. For a tasty touch, spoon Kahlúa over each serving.

MORE KAHLÚA BAKES:

- Banana bread:
- Caramel sauce:
- Fudge brownies:
- Pumpkin pie:
- Tiramisu:

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.

PRINT OFF THIS RECIPE AT:

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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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

Kahlua Chooclate Truffles

Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.

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)