Kahlúa chocolate cheesecake

Kahlúa chocolate cheesecake

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(29 ratings)

By

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Cooking time

Takes 1 hour 30 minutes, plus chilling time

Skill level

Moderately easy

Servings

Serves 12

Decadent, tempting chocolate cheesecake with the taste of coffee liqueur

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

For the base

  • 50g butter
  • 225g plain chocolate digestive biscuits, crushed

For the filling

  • 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
  • 0 284ml carton double cream
  • 5 tbsp Kahlúa

For the topping

  • 200ml tub crème fraîche
  • 2 tbsp Kahlúa
  • cocoa powder, for dusting
  • extra Kahlúa to serve

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, October 2002

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Comments

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tollgate's picture

Great recipe and I don't use too much sugar and not too high a cocoa content chocolate - it's then neither too sweet nor too bitter. Liked by all that try and all have seconds....

HOWEVER BBC WEB TEAM PLEASE NOTE Since you've changed your website printing is awful. Recipes used to fit really neatly on 1 or 2 pages and printing this it's produced 4 pages!! What a waste of resources, ink, paper and energy plus they're not easy to use and keep..... Take up loads more room in my folder Please FIX!!

hannahpanda's picture
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Best cheesecake receipe I've found!! Easy to adapt to any flavour you want- I've made Kahlua, lemon, strawberry , raspberry & white chocolate & chocolate orange. This is the only cheesecake recipe I use now!

mcredd's picture
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We had a charity cake sale at work so I made as individual cheesecakes in muffin cases. Baked for 18 mins. Worked brilliantly & were a real hit. I used esspresso liqueur

mrssproggit's picture
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Absolutely divine! I substituted in Baileys, and it was a wonderfully decadent treat! Will definitely be making this again!!

rebecca_stevenson1's picture
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Dont have any scales so had to guess all the weights, but it still came out absolutely perfectly! made this for christmas day 2 years ago and people still mention it now!

irisnsc's picture

Can I substitute the creme fraiche with something else? Its hard to find and expensive to buy in my country.

a.savina.yuksel's picture

Creme fraiche can be replaced by sour cream

bblowin's picture
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really good ! it was approved by all of my guests , i did use Tia Maria instead of kahula' and it seems to work nicely. It did crack and it was not so easy to neatly take it out of the tin but still a great success !!

juliebahrain's picture
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Slightly disappointed with this cheesecake, it tasted a bit bland and definitely needed the Kahlua or a rich chocolate sauce poured over it.

102011503's picture

I make a lot of desserts but this is definitely one of my personal favourites. It's not too sweet and the topping of creme fraiche and liquer is a delicious contrast to the chocolate cheesecake. Best made day before as this improves the flavour and texture.

Foodmonster2's picture
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I loved this cheesecake - easy to make but tastes quite sophisticated. I made my own Kahlua with brandy and used half fat soft cheese and creme fraiche but it still tasted nice and decadent. I must have made coffee too strong for Kahlua because it kept me awake at night, so careful eating it before bedtime!

ellacupcake's picture
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If you like chocolate mousses etc you'll love this but overall, it didn't make me umm and ahh even though I love kahlua. The other half loved it though! I probably wouldn't make it again in a hurry unless for a chocoholic's birthday...

eleanormayo's picture
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I think this gets better with age! It was delicious, I made it with Tia Maria and if it wasn't for the dirty great crack all down the middle it would be 5 stars. Good tip to cover with the topping though.

daniyel's picture

Shabbos. Perfect Dutch dark chocolate type treat. Used a 85 % Cacao Swiis Cholocate. Deliscious & Easy Thanks!

debs66's picture

So easy to make. I don't like Kahlua so used brandy instead, it was wonderful. Cracks not a problem as covered by the topping. Dead easy!

aoifechick's picture

great,easy,quick recipe!really delicious!!even delicious hot out of the oven! had to make up extra base as i felt there wasnt enough for the amount of topping. will def be making this again!

sabian's picture

Fantastic recipe! Cracks not really a problem as creme fraiche covers up. Flavours definitely benefit from being left over night. I would prepare this the day before serving.

clairewillans's picture

I made this for my husband's birthday, he, and myself absolutely loved it. Amazingly good!!

gertan's picture
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Perfect taste. Everyone loves it. I would definately make it again. Just perfect.

gertan's picture
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Perfect taste. Everyone loves it. I would definately make it again. Just perfect.

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