Kahlua Chocolate Cheesecake
 
 
Recipe type: Dessert
Serves: 8-10 servings
Ingredients
Crust:
  • 200g (7 oz) crushed biscuits (such as shortbread or graham crackers)
  • 1/4 cup unsweetened baking cocoa (optional)
  • About 85-95g (2.9-3.3 oz) butter, melted (or as needed)
Filling:
  • 500g (17.6 oz) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup cocoa
  • 2 large eggs
  • 1/4 cup espresso coffee (or 1/4 cup brewed coffee, or 1/4 cup boiling water with 2 tsp coffee powder/granules)
  • 1/4 - 1/2 cup Kahlua or coffee liqueur, to taste
  • 1 teaspoon vanilla extract
Topping:
  • 250g (8.8 oz) sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
Garnish:
  • Dark chocolate, grated
Instructions
  1. Preheat oven to 160°C (325°F).
For Crust:
  1. Put biscuits in food processor and blend until they resemble fine crumbs. Add cocoa and melted butter and mix well. Press into the bottom of a 9-inch springform pan.
  2. Bake for 5 to 8 minutes, until firm but not browned; cool.
  3. Raise oven temperature to 190°C (375°F).
For Filling:
  1. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually add sugar, mixing well. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur, coffee and vanilla. Pour into the cooled crust.
  2. Bake for about 30 minutes, or until the sides are set but there is a distinct jello-like wobble in the centre. Take the cheesecake out and place it on a wire rack.
  3. Raise temperature in oven to 220°C (425°F).
For Topping:
  1. Combine sour cream, 2 tablespoons sugar and vanilla in a small bowl; mix well. Spread evenly over the hot cheesecake. Bake for 5 to 7 minutes – don't overcook it - it will just start to lose its shine and then firm up once chilled.
  2. Remove cheesecake from oven and cool to room temperature on a wire rack. Refrigerate, covered lightly with foil, for at least 8 hours or preferably overnight.
  3. Carefully remove cheesecake from pan and garnish with grated chocolate. Take out of the fridge about 20 minutes prior to serving.
Recipe by The Kiwi Cook at https://thekiwicook.com/2014/10/01/kahlua-cheesecake/