Chocolate baking recipe for 12 people, takes only 20 mins; recipe has butter, plain chocolate digestive biscuit, dark chocolate, full fat soft cheese, golden caster sugar, egg, double cream, kahlua, creme fraiche, kahlua, cocoa powder and kahlua.
Kahlua chocolate cheesecake
Course: Chocolate baking
Servings
12
servings
Prep time
20 mins
Ingredients
- Dark Chocolate: 225g dark chocolate (at least 50% cocoa solids), broken
- Egg: 4 medium eggs
- Butter: 50g butter
- Creme Fraiche: 200ml tub creme fraiche
- Golden Caster Sugar: 100g golden caster sugar
- Cocoa Powder: cocoa powder, for dusting
- Double Cream: 284ml carton double cream
- Plain Chocolate Digestive Biscuit: 225g plain chocolate digestive biscuit, crushed
- Kahlua: 5 tbsp Kahlua
- Full Fat Soft Cheese: 2 x 200g full fat soft cheese, at room temperature
Directions
- 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 Kahlua. 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 creme fraiche with the Kahlua and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlua poured over each slice.
