Kahlúa chocolate cheesecake

Kahlúa chocolate cheesecake

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(31 ratings)

Takes 1 hour 30 minutes, plus chilling time

More effort

Serves 12

Decadent, tempting chocolate cheesecake with the taste of coffee liqueur

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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    For the base

    • 50g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g plain chocolate digestive biscuit, crushed

    For the filling

    • 225g dark chocolate (at least 50% cocoa solids), broken
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 2 x 200g full fat soft cheese, at room temperature
    • 100g golden caster sugar
    • 4 medium eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 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


    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.

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    Comments, questions and tips

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    19th Nov, 2011
    Slightly disappointed with this cheesecake, it tasted a bit bland and definitely needed the Kahlua or a rich chocolate sauce poured over it.
    1st Nov, 2010
    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.
    13th Sep, 2010
    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!
    7th Sep, 2010
    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...
    1st Sep, 2010
    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.
    28th May, 2010
    Shabbos. Perfect Dutch dark chocolate type treat. Used a 85 % Cacao Swiis Cholocate. Deliscious & Easy Thanks!
    31st Mar, 2010
    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!
    28th Oct, 2009
    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!
    24th Oct, 2009
    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.
    23rd Oct, 2009
    I made this for my husband's birthday, he, and myself absolutely loved it. Amazingly good!!


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