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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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

    For the base

    • 50g butter
      Butter

      Butter

      butt-err

      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
      Eggs

      Egg

      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

    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.

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    Comments, questions and tips

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    becky1989
    27th Apr, 2015
    5.05
    this works perfectly with some strawberry on the side! The chocolate and strawberry is yummy!
    satans_lil_sister's picture
    satans_lil_sister
    19th Nov, 2014
    5.05
    Made this using Orange Truffle Baileys and dark orange-flavoured chocolate. Divine! A couple of my friends commented that they would prefer it with milk chocolate, but I loved it as it is. As others have experienced, mine cracked too, but the topping hid it nicely!
    Tollgate
    30th Oct, 2014
    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
    15th Jan, 2014
    5.05
    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
    23rd Nov, 2012
    5.05
    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
    14th Aug, 2012
    5.05
    Absolutely divine! I substituted in Baileys, and it was a wonderfully decadent treat! Will definitely be making this again!!
    rebecca_stevenson1
    2nd Jun, 2012
    5.05
    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
    10th May, 2012
    Can I substitute the creme fraiche with something else? Its hard to find and expensive to buy in my country.
    a.savina.yuksel
    30th Aug, 2013
    Creme fraiche can be replaced by sour cream
    bblowin
    17th Mar, 2012
    5.05
    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 !!

    Pages

    Robbiez
    2nd Aug, 2015
    Hi, The recipie says 2xsoft cheese but when you add to shopping list it tells you to only by 1!
    kathleenanderson
    4th Sep, 2014
    I live in new Zealand's where creme fraiche has a stronger taste than the uk - has anyone tried with sour cream or yoghurt as an alternative? Or something else??
    goodfoodteam's picture
    goodfoodteam
    16th Sep, 2014
    Hi there, thanks for your question you could use either of those, or some lightly whipped double cream instead. Hope this helps.
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