Kahlua Cheesecake
Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
1 hrsIf you’ve ever wanted dessert and an after-dinner drink in the same bite, this is your cheesecake.
Kahlua (or your favorite coffee liqueur) goes straight into the batter alongside whipping cream, eggs, and a full pound of softened cream cheese. Gelatin helps the filling set into something dense and silky without being heavy.
The zwieback crust is sweet and buttery, sturdy enough to hold up under all that richness.
Bake it just until the center barely wobbles, let it cool slowly in the oven, then chill overnight. Finish with a dollop of whipped cream and a scattering of dark chocolate shavings.
Kitchen Tips
- Dissolve the gelatin completely in the liqueur and warm water before adding to the batter. Any undissolved granules will leave gritty spots in your otherwise silky filling.
- Don’t overbake. The center should still jiggle when you gently shake the pan. It firms up as it cools.
- Cool in stages: 15 minutes in the oven with the door open, then an hour at room temperature, then overnight in the fridge. Rushing this process invites cracks.
Ingredients
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.
Comments
not enough info on the hpw to, such as what temp. and what size pan
Why are the eggs separated?
Thanks for both of the comments, just fixed the recipe, and now you can use this recipe to bake a delicious cake, enjoy :)
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.
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