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



      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 (41)

    gertan's picture

    Perfect taste. Everyone loves it. I would definately make it again. Just perfect.

    gertan's picture

    Perfect taste. Everyone loves it. I would definately make it again. Just perfect.

    thirteengloves's picture

    I've made a lot of cheesecakes and this is by far the most popular one I've made, great for christmas dessert

    stixvics's picture

    Made this today and iot was delicious. Would definately make it again, a lovely creamy texture and rich flavour of the dark chocolate and kahlua.

    mango717's picture

    Fabulous! Quick, easy and a real hit. I used a 19cm cake tin and cooked it for almost 70 mins and it turned out perfectly. Don't forget to run a palette knife around sides of tin as soon as you take it out of the oven so it doesn't crack.

    staceyg's picture

    Brilliant cheesecake! This is now my all-time favourite cheesecake. I used low-fat cream cheese and low-fat crème fraîche and it still tasted great. I left it to cool in the springform tin, and I think this may have been why it cracked. But the cream fraîche covered the cracks. I also halved the recipie and used a 14cm tin. I would probably increase the base mixture next time (I like a thicker base).

    burzulicious's picture

    This cake was amazing! It was really easy to make and really satisfying. It came out absolutely gorgeous and my friends didn't believe at first that I had made it myself.
    I did get a deep crack in the cake, but it was nothing that some boozy creme fraiche and chocolate shavings couldn't cover up. I will be making this cake again and again and again!

    evenstar's picture

    Unashamedly (and probably pretty calorifically!) decadent . This was a doddle to make and it went down an absolute storm!
    I will definitely be making this again!

    lv20000's picture

    Tastes great but cooked twice now and both times deep cracks appeared!

    helenharrison's picture

    I really enjoyed making this cheesecake, I made it with and without the Kahula and both times it was lovely, my dad really loved it so I shall be making it again for him!!!

    polyvinylbride's picture

    I left out the Kahlua and it was absolutely sensational. Made it as a birthday cake for my brother and it was gone in seconds! The outside had a bit of a bitter dry crust but when i removed it (v. carefully!) we were left with an absolutely gorgeous really creamy and chocolately cheesecake. Would make again for sure.

    sammd001's picture

    This is truly delicious. I used Tia Maria instead of Kahlua (works just as fine). I'll definitely prepare it again.

    tinas-c's picture

    I made this cake for my birthday and everyone, including me, loved it (use Bailey's i/o Kahlua cause that's what I had). I would like to know whether it can come out a little more moist. Although I made it a couple of times, it comes out a bit dry for cheesecake; I wonder if it's the solid-melted chocolate?

    daisydoo40's picture

    This was delicious, just gorgeous and I'll definately make it. I omitted the alcohol, i'm not keen on the flavour in chocolate puddings, but still scrummy and I got many compliments. I served mine with fresh raspberries and softly whipped cream. Yummy!

    hannahpanda's picture

    This was brilliant! Wonderful cheesecake texture and tasted delicious

    Pheebsnan's picture

    Shame this does not list calorie and fat content, like most of your recipes do

    ljdoherty205's picture

    I made this for pudding on Christmas Day - Yummy!!!

    trudig's picture

    I used amaretto instead of Kahlua, worked a charm!

    acsldav's picture

    Recipe was easy to follow and the result was greatly enjoyed by everyone who ate it

    jonors's picture

    Might just be my new favorite dessert!


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