Coffee Liqueur Kahlua Cheesecake Recipes

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.

Steps:

• BROWNIE:.
• Preheat oven to 350°F (176°C). Line a 9-inch (23cm) spring-form pan with parchment paper in the bottom and grease the sides.
• Combine the butter, sugar and vanilla extract in a medium sized bowl.
• Add the eggs and mix until well combined.
• In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
• Add the dry ingredients to the egg mixture and mix until well combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
• Cheesecake Filling:.
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the sour cream and mix on low speed until well combined.
• In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
• Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
• Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
• Chocolate Ganashe:.
• Place the chocolate chips in a small heat proof bowl.
• Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the chocolate ganache onto top of cheesecake and spread evenly.
• Kahlua Whipped Cream:.
• To make the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
• Pipe the whipped cream onto the top of the cheesecake.
• Sprinkle the top of the cheesecake with cocoa powder, if desired.
• Refrigerate until ready to serve. Cheesecake is best for 3-5 days.

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.