Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Kahlua Cheesecake

StarStarStarStarHalf star

Your rating

Recipe

.

 

Yield

12 servings

Prep

20 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups zwieback crumbs
*
cup sugar
Camera
cup butter
melted
Camera
Cake
2 envelopes gelatin, unflavored
unflavored
Camera
½ cup liqueur
coffee flavor, such as kahlua
* Camera
½ cup water
warm
Camera
3 large eggs
Camera
¼ cup sugar
Camera
teaspoon salt
Camera
16 ounces cream cheese
softened
Camera
1 cup heavy whipping cream
Camera

Ingredients

Amount Measure Ingredient Features
355 ml zwieback crumbs
*
79 ml sugar
Camera
79 ml butter
melted
Camera
Cake
2 envelopes gelatin, unflavored
unflavored
Camera
118 ml liqueur
coffee flavor, such as kahlua
* Camera
118 ml water
warm
Camera
3 large eggs
Camera
59 ml sugar
Camera
0.6 ml salt
Camera
462.4 ml/g cream cheese
softened
Camera
237 ml heavy whipping cream
Camera

Directions

Combine crust ingredients and press firmly into a nine-inch springform pan.

Preheat oven to 350℉ (180℃) degree.

In a small bowl, mix well gelatin, liqueur and warm water together, giving a gentle stir until gelatin disolved.

In a large bowl, combine eggs, sugar and salt; add cream and blend well, stir in gelatin mixture.

Add cream cheese to egg mixture, beat until smooth.

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

not enough info on the hpw to, such as what temp. and what size pan

Lee

Why are the eggs separated?

happyzhangbo

Thanks for both of the comments, just fixed the recipe, and now you can use this recipe to bake a delicious cake, enjoy :)

mwgrover

What should this look like when I eventually take it out of the oven? The center is not even close to being set - it's very soupy looking. Is that normal? I assume the gelatin was to be added with the egg mixture though it's not in the instructions.

happyzhangbo

Thanks for the comment, I just edited the direction, and when you just take the cake out of the oven, it should be still soupy, and it needs to sit for 1 hour at room temperature, then refrigerate it for at least 4 hours, please let us know how it is

 

 

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 30780% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 203mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 21% Vitamin C 0%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe