Coffee Liqueur Kahlua Cheesecake Recipes

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.

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:

• Combine first 4 ingredients, mix well.
• Firmly press into bottom of 9 nch springform pan.
• Bake at 325 for 5 minutes.
• Beat cream cheese with mixer until light and fluffy.
• Gradually add 3/4 cup sugar, mixing well.
• Beat in 1/2 cup cocoa.
• Add eggs, one at a time, beating after each one.
• Stir in next 3 ingredients.
• Pour into prepared pan.
• Bake at 375 for 25 minutes.
• Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
• Let cool to room temperature on a wire reck.
• Chill 8 hours or overnight.
• Remove side of springform pan.
• Garnish with chocolate curls.

Steps:

• Base:.
• Crush biscuits, melt bitter and mix together. Press into base of loose bottom tin and refrigerate.
• Filling:.
• Beat cream cheese and condensed milk together until well combined.
• Melt together Kahula, dark chocolate and cream in one bowl.
• In other bowl melt together white chocolate and second measure of cream.
• Stir into one chocolate mix, the gelatine and hot water, which has been combined together.
• Pour both into crust and swirl together.
• Set overnight in fridge.

Steps:

• Preheat oven to 180°C (300°F ) or 160°C (320°F ) if fan forced.
• Combine the golden raisins and the half cup of Kahlua in a small bowl. Cover in clingwrap. The raisins will absorb most of the liqueur. Set aside.
• Grease and line the base and sides of a 22cm (8 2/3 inches) round springform round tin. A smaller tin will result in a higher cheesecake with a thicker base. A larger tin will have a very fine base and not be as tall.
• Combine all of the ingredients for the base in a bowl. Mix with a spoon until thoroughly combined.
• Press the base mixture into the base of the prepared cake tin (do not press the mixture up the sides). Press down firmly.
• Bake the base in a preheated oven 10 minutes. The base should not be a golden cover. Remove from oven- cool and put aside, or refrigerate until required.
• In a small bowl thoroughly mix the boiling water and the gelatine. Stir until the gelatine dissolves. Set aside.
• Beat the cream cheese with the brown sugar, until smooth and creamy. Best to use electric beaters for this step.
• Add the gelatine mixture, the melted chocolate and any of the Kahlua that you can drain from the soaking raisins, to the cream cheese mixture. Beat well to combine.
• In a separate bowl, beat the 300mls of cream until soft peaks form.
• Fold firstly the beaten cream into the cream cheese mixture. Then lightly fold in the soaked golden raisins.
• Pour the cheese mixture over the base in the springform tin. Level and smooth over the top of the cheesecake using a spoon. Refrigerate for several hours, or overnight.
• For the topping. Whip the remaining 300mls cream with the tablespoon of Kahlua, until thick.
• Spread the cream over the cooled cheesecake. Sprinkle with chocolate and decorate the edges of the cheesecake with the additional pecans.

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.