For Christmas, one of our friends was kind enough to give us a batch of homemade coffee liqueur (think Kahlua), so we started looking for recipes that would use this to great effect. Naturally, we thought of Kahlua cheesecake. Just the words sound delicious, don’t they. Looking on-line we found a highly rated recipe that we’d thought we’d try, but with a modified crust. We’ll be honest and tell you that crust didn’t turn out, so we won’t discuss the making of that, but we will cover making the cheesecake filling.
- 1/2 cup Kahlua or coffee flavored liqueur
- 1 1/2 cups semi-sweet chocolate chips
- 2 Tbs butter
- 2 eggs, room temperature
- 1/3 cup sugar
- 1/4 tsp salt
- 1 cup sour cream
- 2 (8 ounce) packages cream cheese, room temperature
- Your favorite crust pressed into a 9-inch springform pan
For the chocolate chips we used Callabaut 55% cacao chocolate chips, the eggs were from pastured and happy chickens, and the sour cream was scratched, of course (see this recipe).
Preheat oven to 350°F.
Melt Chocolate. Melt the chocolate chips with the coffee liqueur and butter in a microwave safe bowl. We run the microwave at 30 second intervals until the chips start to melt. Stir until smooth, then set aside.
Cream cheese. Place the cream cheese in a mixing bowl and cream it until it is smooth and creamy. We know that sounds redundant, but humor us.
Add sugar. While mixing, slowly pour in the sugar and mix until well blended.
Add eggs. Add the eggs, one at a time, mixing thoroughly after each addition. Starting to get really creamy, huh? Scrape down the sides of the bowl with a spatula.
Add sour cream. Now add the sour cream and set that mixer a-twirling. Now the batter is getting nice and light, right? Scrape down the sides of the bowl with a spatula.
Add chocolate. In three additions, add the chocolate, running the mixer on slow after each addition. Scrape down the sides of the bowl with a spatula.
Pour in crust. Scrape and pour the batter into the prepared crust.
Bake. Bake for 35 minutes our until filling is barely set in the center. We had to bake it close to an hour.
Cool. Turn off heat, and let stand in the oven for an hour.
Cool. Remove from oven, let stand at least an hour.
Cool. Refrigerate overnight; then serve.
While this cake looks good, and you might like it, we found that it collapsed after baking and that it was way too dense and sweet for our tastes. We prefer a cheesecake that is lighter, one where you can taste the cheese and each slice is like biting into a cloud, and this one doesn’t come close. We will not make it again and are looking for another recipe. Two stars.