Thursday, March 24, 2011
CHOCOLATE KAHLUA CHEESECAKE
If there’s one dessert I make that gets more positive comments than any other, it’s Chocolate Kahlua Cheesecake. I’ve posted the recipe below. It’s guaranteed to win over the chocolate-lovers in your life!
Chocolate Kahlua Cheesecake
1 package Oreo cookies
1/2 cup unsalted butter, melted
3 T. granulated sugar (I use Baker’s Sugar, which is finer than “regular” granulated sugar, and dissolves better.)
Take the white filling out of the Oreos, and crush the chocolate wafers in a food processor. Add in the sugar and butter, and mix well. Lightly butter the bottom and side of a 9-inch springform pan. Press the Oreo mixture into the bottom and one-inch up the side of the springform pan. Refrigerate until chilled and ready to fill. (For a do-ahead time-saver, I often make the chocolate cheesecake crusts ahead of time and put them in the freezer until ready to fill.)
1 12-oz. bag semisweet chocolate chips
2 T. unsalted butter
1/3 cup Kahlua
20 ounces (2 ½ pkgs) packages cream cheese, softened
1/2 cup granulated sugar
1/8 tsp. salt
2 large eggs, room temperature
1 cup sour cream
For filling, melt butter and chocolate chips in double broiler or in small saucepan over very low heat. Stir in Kahlua and heat about a minute more, until mixture is totally melted and blended together. Set aside and let cool slightly. In mixing bowl, beat cream cheese, sugar and salt together until fluffy and there are no cream cheese lumps. Mix in eggs, one at a time. Add sour cream, and beat some more—until mixture is smooth. Bake in a 325°F oven for about an hour. Open the oven door, and let the cheesecake stay in the oven for about an hour. Then refrigerate overnight, or at least 8 hours.
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp. vanilla extra
Optional: 1 pkt. Dr. Oatker’s “Whip It” (“Sahnesteif”) whipped cream stabilizer
Whip cream with vanilla and powdered sugar to stiff peaks. Mix in the whipped cream stabilizer, if desired (This is very helpful if you are piping your whipped cream and doing it more than a few hours in advance, because the stabilizer will allow your whipped cream to keep its shape for several days). Pipe or spread whipped cream on cake (Remove sides first, and ideally the bottom too.). Garnish with chocolate-covered espresso beans, or chocolate leaves, curls or sprinkles. Enjoy!