Kahlua Cheesecake Food

KAHLUA® CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.
• Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.
• Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
• Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
• Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

KAHLUA CHEESECAKE

Steps:

• Cut softened cream cheese into pieces.
• Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
• Preheat oven to 350F degrees.
• In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
• Set aside.
• In bowl, combine eggs, sugar and salt; add sour cream and blend well.
• Add cream cheese to egg mixture; beat until smooth.
• Gradually blend in chocolate mixture.
• Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
• Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
• Refrigerate several hours or overnight.
• Garnish with whipped cream and chocolate shavings if desired.

HEAVENLY KAHLUA CHEESECAKE

Steps:

• Combine first 4 ingredients, mix well.
• Firmly press into bottom of 9 nch springform pan.
• Bake at 325 for 5 minutes.
• Beat cream cheese with mixer until light and fluffy.
• Gradually add 3/4 cup sugar, mixing well.
• Beat in 1/2 cup cocoa.
• Add eggs, one at a time, beating after each one.
• Stir in next 3 ingredients.
• Pour into prepared pan.
• Bake at 375 for 25 minutes.
• Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
• Let cool to room temperature on a wire reck.
• Chill 8 hours or overnight.
• Remove side of springform pan.
• Garnish with chocolate curls.

KAHLUA CAKE

Steps:

• Cake:.
• Preheat oven to 350°F.
• Mix all ingredients except the chocolate chips with a hand mixer for 4-5 minutes.
• Fold in chips.
• Spray bundt pan with oil and pour in cake batter.
• Bake 1 hour and let cool 30 minutes.
• Invert onto a cake platter and sprinkle with powdered sugar or use the sauce recipe.
• Sauce:.
• Combine cream and sugar in a small sauce pan and bring to a boil over medium heat, stirring constantly until sugar dissolves.
• Reduce heat and simmer 4 minutes.
• Remove from heat and add chocolate, butter and salt, stir until chocolate melts.
• Stir in Kahlua and reheat if necessary.
• Drizzle over cake.
• I also like to drizzle it over each individual piece of cake, but I'm a sauce girl!

KAHLúA CHOCOLATE CHEESECAKE

Steps:

• 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.
• 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.
• 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.
• 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.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

KAHLUA MOCHACCINO CHEESECAKE

Steps:

• Combine Oreo cookie Crumbs with melted butter.
• Press on bottom and 1 inch up sides of a 9 inch springform pan.
• Pour 1/2 cup caramel sauce over crust.
• Beat cream Cheese and 3/4 cup sugar until smooth.
• Add eggs, beating well after each addition.
• (make sure it is done on LOW speed) Stir in 1/4 cup of Kahlúa.
• Stir in the melted semi sweet chocolate into the cheese mixture.
• Pour into crust.
• Bake at 350°F for 45-50 min.
• or until center is almost set.
• Cool completely, then refrigerate 3 hr.
• or overnight.
• Garnish with Whipping Cream, drizzle with caramel sauce and grated chocolate.

AWESOME KAHLUA CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second lowest position.
• Generously grease and flour a bundt pan.
• In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
• Stir chocolate chips and walnuts.
• Pour into a greased and floured bundt pan pan.
• Bake at 350°F for 45-60 minutes, or until the cake tests done.
• For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
• Pour over cake.

KAHLUA FANTASY CHOCOLATE CHEESECAKE

Steps:

• Prepare chocolate crumb crust. Preheat oven 350. In small saucepan, over medium heat, melt chocolate with Kahlua and butter; stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add source cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust. Bake 40 minutes or until filling is barely set in center. Remove from oven and let stand at room temp. 1 hr. Then refrigerate several hours or overnight. Garnish, if desired. Serves 12-14. Chocolate Crumb Crust: Combine 1 1/3 cups chocolate wafer crumbs, 1/4 cup softened butter and 1 tbsp granulated sugar. Press firmly in bottom of 9 in. springform pan.

TIRAMISU CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
• Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
• In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
• Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
• Grate semisweet chocolate over the top right before serving.