Kahlúa Chocolate Cheesecake

4.60 (37)
⏱ 90 mins 🍽 Serves 12 🌶 american ✅ More effort 🏷 Dessert

This indulgent American dessert combines dark chocolate and Kahlúa coffee liqueur in a creamy cheesecake filling, set on a crushed biscuit base. Topped with a liqueur-spiked crème fraîche layer and a dusting of cocoa, it's a sophisticated treat that serves 12. The recipe requires about 90 minutes of active preparation, plus chilling time for the perfect set.

Kahlúa Chocolate Cheesecake

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

Method

  1. Lightly grease the base of a 23cm springform tin. Melt the 50g butter in a saucepan, then mix in the 225g of crushed chocolate digestives. Press this mixture firmly onto the tin's base using a spoon. Place in the refrigerator to set while preparing the filling.
  2. Break the 225g dark chocolate into a heatproof bowl. Set it over a pan of gently simmering water, stirring occasionally, until melted. Take the bowl off the heat. Heat your oven to 160C/gas 3/fan 140C.
  3. Using an electric mixer, whip the two 200g packs of soft cheese with the 100g golden caster sugar until light. Incorporate the 4 eggs individually, being careful not to overmix. On a low speed, blend in the melted chocolate, the 284ml double cream, and 5 tablespoons of Kahlúa. Pour this mixture over the chilled base. Bake on a baking sheet for 55 minutes to 1 hour until set. the surface should be glossy and have a slight wobble in the centre. Run a knife around the edge to loosen it, then let it cool completely. Refrigerate for at least 3 hours or overnight.
  4. Remove the chilled cheesecake from the tin. To make the topping, stir the 200ml tub of crème fraîche with 2 tablespoons of Kahlúa and spread it evenly over the surface. Finish with a light dusting of cocoa powder. Slice into wedges and serve, optionally drizzling a little extra Kahlúa over each portion.

Nutrition (per serving)

Nutrition data not available.

Recipe details

Skill levelMore effort
CategoryDessert
Cuisineamerican