Kahlúa chocolate cheesecake

Kahlúa chocolate cheesecake

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(33 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 a dairy product made from separating whole milk or cream into fat and…

    • 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-o-let

      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…

    • 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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    27th Apr, 2015
    this works perfectly with some strawberry on the side! The chocolate and strawberry is yummy!
    satans_lil_sister's picture
    19th Nov, 2014
    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!
    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!!
    15th Jan, 2014
    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!
    23rd Nov, 2012
    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
    14th Aug, 2012
    Absolutely divine! I substituted in Baileys, and it was a wonderfully decadent treat! Will definitely be making this again!!
    2nd Jun, 2012
    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!
    10th May, 2012
    Can I substitute the creme fraiche with something else? Its hard to find and expensive to buy in my country.
    30th Aug, 2013
    Creme fraiche can be replaced by sour cream
    17th Mar, 2012
    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 !!


    31st Jan, 2019
    Can someone confirm how much cream is required for the recipe? Should it read 'One 284ml carton double cream' and not '0 284ml carton double cream'?
    goodfoodteam's picture
    5th Feb, 2019
    Thanks for pointing this out. The recipe uses one 284ml carton double cream. We have amended the ingredients so this is now clear.
    23rd Mar, 2018
    The melted chocolate separated when added to the cheesecake mixture, anyone else had this problem?
    goodfoodteam's picture
    1st Apr, 2018
    We're sorry to hear that. Be sure not to overheat the chocolate when melting it and then it's important the cream cheese is at room temperature before you add it to that. That should do the trick!
    2nd Aug, 2015
    Hi, The recipie says 2xsoft cheese but when you add to shopping list it tells you to only by 1!
    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
    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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