Here is a cheesecake with the lovely ‘grown up ‘ flavour of bittersweet chocolate and Kahlua. The booze lends a complex flavour note to the dessert. Since coffee pairs up very well with chocolate, it’s like a soft coffee-chocolate filled pillow that should make a fine ending to a sumptuous lunch.
I tried a Mock Chocolate cookie crust instead of an Oreo crust. It is very easy to make and tastes quite similar to a real chocolate crust, but methinks an Oreo crust is way better any day. But that’s just my preference.
Baked cheesecakes are known to be a bit finicky, so I took note to follow the procedure carefully. This has been baked using a water bath, where the springform pan is placed in a roasting tray filled with boiling water that comes up to halfway the sides of the pan.
After much impatient waiting I couldn’t contain my glee when the knife cut softly into the cheesecake pillow, and a decadent slice tumbled onto my plate. Mmmm….
Folks, I think I am in love with Kahlua !
Chocolate Kahlua Cheesecake
( Makes one 6″ cheesecake)
Mock chocolate cookie crust
1/2 cup caster sugar
1/3 cup all purpose flour
1/4 cup cocoa powder
1/4 cup salted butter, melted
6 oz (169 g) cream cheese, room temperature
1/4 cup (103 g) sugar
3 tbsp (21 g) cocoa
1/4 cup (60 ml) sour cream
1/4 tsp vanilla
2 tbsp (30 ml) Kahlua
Chocolate Kahlua ganache
4 oz (113 g) bittersweet chocolate chips
3 tbsp Kahlua
A pinch of instant coffee powder
3 tbsp heavy cream
For the mock chocolate cookie crust
1. Whisk together sugar, flour and cocoa.
2. Pour in melted butter.
3. Stir until thoroughly combined
4. Press dough into bottom of 6″ springform pan ( the base of the springform pan should be wrapped thoroughly with foil to prevent water from seeping into the pan while baking).
5. Bake at 160C for approximately 15 minutes. Do not over bake or the crust will become too hard.
6. Let the crust cool.
For the cheesecake filling
1. Preheat oven to 150C.
2. In a large bowl, mix cream cheese, sugar and cocoa until combined ( Beat at low speed, as we do not want air in the batter which can cause the cheesecake to crack)
3. Beat in sour cream, vanilla and Kahlua.
4. Beat in the egg.
5. Pour the entire batter into the cooled crust.
6. Place this springform pan into a roasting tray and transfer it into the preheated oven. Quickly but carefully fill the roasting pan until halfway up the side of springform pan with boiling water.
7. Bake cheesecake for 30 minutes. The cheesecake should still have a slight jiggle at the centre.
8. Turn off oven. Cool cheesecake inside closed oven for 15 minutes. Now crack open oven door slightly and cool for 25 minutes. Then take it out of the oven and cool completely for around 15 minutes.
9. Refrigerate overnight.
For the chocolate Kahlua ganache
1. Take the chocolate chips and a pinch of instant coffee powder in a bowl. Heat cream till it bubbles around edges.
2. Pour it over the chocolate chips and cover the bowl for 5 minutes. Then stir till all the chocolate is melted and the mixture is smooth.
3. Add the Kahlua to the ganache and let cool till the consistency becomes thick yet pourable.
4. Pour the ganache over the refrigerated cheesecake and let it set in the refrigerator.
COPYRIGHT©Ms. Di and her Oven. 2017