Kahlua Coffee Brownie Cheesecake Food

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.

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 BROWNIE CHEESECAKE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs.
• Poke holes in brownies and Drizzle Kahlua over brownies while hot.
• Let brownies cool.
• Cut brownies into 1/2-inch squares.
• Layer brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mixes as directed on package for pudding, Pour half of the Choc pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, cream cheese pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle -- if there's any left ;).

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.

ALMOND COFFEE CHEESECAKE FOR ANNA

Steps:

• Chocolate Wafer Crust.
• In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
• Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.
• Almond Coffee Filling.
• Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
• Add the eggs and yolk, one at a time, beating well after each addition.
• Split the batter into two bowls equally.
• In one bowl add the amaretto and almond extract, mix well and set aside.
• Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
• Pour half of the amaretto mixture over the chocolate wafer crust. Spoon half of the coffee mixture over the amaretto mixture.
• Now pour the remaining amaretto mixture over the coffee mixture. Top with the remaining coffee mixture.
• Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
• Bake at 350 degrees for 15 minutes. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiney or wet.
• Individual ovens vary -- please make sure that the cake center no longer looks wet or shiney, before returning to oven.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
• Serve garnished with whipped cream and sliced almonds.