KAHLUA CHEESECAKE
Make and share this Kahlua Cheesecake recipe from Food.com.
Provided by Lennie
Categories Cheesecake
Time P1DT50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut softened cream cheese into pieces.
- Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
- Preheat oven to 350F degrees.
- In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
- Set aside.
- In bowl, combine eggs, sugar and salt; add sour cream and blend well.
- Add cream cheese to egg mixture; beat until smooth.
- Gradually blend in chocolate mixture.
- Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
- Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
- Refrigerate several hours or overnight.
- Garnish with whipped cream and chocolate shavings if desired.
Nutrition Facts : Calories 428.3, Fat 31.4, SaturatedFat 17.7, Cholesterol 98.1, Sodium 336.3, Carbohydrate 33.9, Fiber 1.7, Sugar 26.3, Protein 5.5
KAHLUA MOUSSE CHEESECAKE
This is a no bake cheesecake recipe from the book, The Recipe Hall of Fame Cookbook. Everyone at our house loves cheesecake! And this looks scrumptious. Preparation time does not include chilling time.
Provided by Recipe Junkie
Categories Cheesecake
Time 15m
Yield 1 cheesecake
Number Of Ingredients 11
Steps:
- Combine crumbs and butter.
- Press onto bottom of 9-inch springform pan.
- Chill.
- In small saucepan, sprinkle gelatin over cold water.
- Let stand one minute.
- Stir over low heat until completely dissolved.
- Set aside.
- In large bowl, beat cream cheese and sugar until fluffy.
- Gradually add evaporated milk and lemon juice.
- Beat until mixture is very fluffy.
- Gradually beat in gelatin mixture, Kahlua, and vanilla until thoroughly blended.
- Fold in whipped cream.
- Pour into crust.
- Chill 8 hours or over night.
Nutrition Facts : Calories 5692.5, Fat 391.3, SaturatedFat 240.2, Cholesterol 1215.9, Sodium 3593.8, Carbohydrate 369.1, Fiber 3.8, Sugar 265.1, Protein 158.1
ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
- Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
- Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
- Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
- Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
- Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
- Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
- Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
- To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
- Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
CHOCOLATE MOUSSE CHEESECAKE
"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Fat 29g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE KAHLUA MOUSSE CAKE
The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix.
Provided by Kitchen Klown
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.
OUR BEST CHOCOLATE CHEESECAKE
For your friends and family nothing but the best will do. So try our chocolate cheesecake recipe today. Watch now to learn more!
Provided by Kraft Heinz
Yield 16 servings
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours. Top with strawberries just before serving.
EXTREME KAHLUA CHOCOLATE MOUSSE
It doesn't get much better'n this. Besides being remarkably easy to make (thanks to the crockpot), once chilled, this food from the Gods becomes super dense, like the center of an incredible chocolate bon bon. Take a bite and you will go, "mmmmmmmmmmmmmmm." Make small servings as this is *rich*. Found at worththewisk.com
Provided by Annacia
Categories < 4 Hours
Time 1h42m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 quart crockpot, stir together the cream, yolks, sugar, coffee, Kahlua and vanilla extract until well blended, but don't whip.
- Stir in chocolate chips, cook on LOW for 1 hour, 45 minutes or until surface has small bubbles and chocolate is melted.
- Carefully pour the hot liquid into a blender and blend on high until it expands to 5 or 6 cups.
- Pour into a pyrex bowl, cover with plastic wrap and refrigerate several hours.
- To serve, scoop into serving dishes.
- Makes 6 servings.
CHOCOLATE MOUSSE KAHLUA CHEESECAKE
Steps:
- 1) Crush cookies in a blender or food processor 2) Combine the crumbs and melted butter in a bowl and mix well. Press over the base of a 22cm springform tin. Refrigerate while making the filling 3) Beat cream cheese in a large bowl until smooth 4) Beat in sifted icing sugar until combined 5) Add cream and liqueur until just combined (tip: add a little bit at a time to slowly thin out the cream cheese and prevent lumps) 6) Sprinkle gelatine over water in a cup. Dissolve by sitting the cup in a pan of simmering water (altenatively, put it in the microwave for ~10 seconds on the lowest power) and then cool slightly. Ad the gelatine to the mixture and beat until combined 7) Divide the mixture into two bowls and place one bowl in the fridge until the mixture just begins to set 8) Add the melted chocolate and Nutella to the other bown and mix) 9) Drop spoonfulls of both mixtures over the base and swirl the mixture with a knife 10) Refrigerate for several hours Optional: decorate with whipped cream and cocoa Note: for optimal serving, take the cake out of the fridge ~20 mins before serving
LIGHT CHOCOLATE MOUSSE CHEESECAKE
A light and fluffy chocolate mousse, made with cream cheese and poured into a chocolate cookie crust. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by EMW30
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a small bowl, sprinkle gelatin over cold water; let set 5 minutes. Place the bowl over hot water in the pan and stir until gelatin dissolves; set aside.
- In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in rum, egg yolks and dissolved gelatin. Beat in the melted chocolate. Fold in whipped cream.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour mousse into pie crust. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 49.7 g, Cholesterol 112.9 mg, Fat 32.3 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 16.1 g, Sodium 295.6 mg, Sugar 38.3 g
CHOCOLATE MOUSSE CHEESECAKE
Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time P1DT1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
- Melt chocolate and butter together and set aside.
- With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
- Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
- Remove cheesecake from pan, and refrigerate for 8 hours before serving.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.7 g, Cholesterol 122.3 mg, Fat 34.7 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 20.7 g, Sodium 196.5 mg, Sugar 26.4 g
CHOCOLATE MOCHA CHEESECAKE
The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g
KAHLúA CHOCOLATE CHEESECAKE
Decadent, tempting chocolate cheesecake with the taste of coffee liqueur
Provided by Angela Nilsen
Categories Dessert, Drink, Treat
Time 1h30m
Number Of Ingredients 12
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.
CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, brown sugar, butter, cream cheese, semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, eggs, heavy cream, powdered sugar, chocolate chips, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
- Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
- Once the crust has been formed, place it in the refrigerator to firm up.
- Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
- NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
- Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
- In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
- Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
- Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
- Preheat oven to 300˚F (150˚C).
- Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
- NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
- Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
- Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
- Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
- Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
- Pour ganache evenly over the cooled cheesecake.
- Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
- Enjoy!
CHOCOLATE KAHLUA MOUSSE
Make and share this Chocolate Kahlua Mousse recipe from Food.com.
Provided by Cheryl E
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color.
- Beat in cocoa.
- Place bowl over saucepan of gently simmering water.
- Beat 5-minutes or until mixture darkens and beaters leave a trail.
- Remove from heat and stir in liqueur, set aside.
- In a separate bowl whip cream until it holds stiff peaks.
- Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it.
- Gently fold remaining whipped cream into cocoa mixture until well combined.
- Divide among 6 small decorative ramekin dishes.
- Chill 1-2 hours before serving.
Nutrition Facts : Calories 340, Fat 24.7, SaturatedFat 14.4, Cholesterol 164.5, Sodium 26.9, Carbohydrate 25.3, Fiber 1.3, Sugar 19.4, Protein 3.8
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- Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.
- Add the Oreos to the body of a blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
- Beat cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, sugar, and cinnamon; pulse until well combined. Add cocoa powder and vanilla and pulse for another 30 seconds, or until cocoa powder has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in chocolate and Kahlua, stirring gently until combined.
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