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 COFFEE BROWNIE CHEESECAKE

Steps:

• BROWNIE:.
• Preheat oven to 350°F (176°C). Line a 9-inch (23cm) spring-form pan with parchment paper in the bottom and grease the sides.
• Combine the butter, sugar and vanilla extract in a medium sized bowl.
• Add the eggs and mix until well combined.
• In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
• Add the dry ingredients to the egg mixture and mix until well combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
• Cheesecake Filling:.
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the sour cream and mix on low speed until well combined.
• In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
• Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
• Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
• Chocolate Ganashe:.
• Place the chocolate chips in a small heat proof bowl.
• Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the chocolate ganache onto top of cheesecake and spread evenly.
• Kahlua Whipped Cream:.
• To make the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
• Pipe the whipped cream onto the top of the cheesecake.
• Sprinkle the top of the cheesecake with cocoa powder, if desired.
• Refrigerate until ready to serve. Cheesecake is best for 3-5 days.

KAHLUA MOUSSE CHEESECAKE

Steps:

• Combine crumbs and butter.
• Press onto bottom of 9-inch springform pan.
• Chill.
• In small saucepan, sprinkle gelatin over cold water.
• Let stand one minute.
• Stir over low heat until completely dissolved.
• Set aside.
• In large bowl, beat cream cheese and sugar until fluffy.
• Gradually add evaporated milk and lemon juice.
• Beat until mixture is very fluffy.
• Gradually beat in gelatin mixture, Kahlua, and vanilla until thoroughly blended.
• Fold in whipped cream.
• Pour into crust.
• Chill 8 hours or over night.

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.

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.

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.

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.