Kahlua and Cream Cheesecake
Description
Make a beautiful, delicious dessert with this fantastic recipe. If wanting to avoid alcohol, substitute it with sweetened coffee.
Ingredients
Crust:
2¼ c. chocolate wafer cookie, crushed
½ c. melted butter
Cheesecake:
32 oz. cream cheese
2 c. sour cream
5 eggs
¾ c. Kahlua
½ c. sugar
2 T. cornstarch
1 ½ t. vanilla paste or vanilla
Kahlua Whipped Cream:
2 c. heavy whipping cream
1 c. Kahlua
1 packet unflavored gelatin (about 2 t.)
¼ c. hot water
Ferrero Rochers or chocolate syrup, for garnish, if desired
Directions
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Preheat oven to 300 degrees.
Crust:
Put chocolate wafer cookie into a ziplock bag; crush with a rolling pin (or use a food processor until it is crumbles). Place in the bottom of a 10 inch springform pan; mix in the melted butter. Press evenly into the bottom of the pan.
Cheesecake:
Beat cream cheese until smooth; add sour cream and eggs; beat until smooth. Add tremaining ingredients; beat until smooth. Pour onto prepared crust.
Wrap the pan in 2 layers of aluminum foil; set in a baking dish. Pour water into the baking dish until it is halfway up the sides of the springform pan.
Bake for 2 hours. The top should be golden brown. Let cool.
Kahlua Whipped Cream:
Mix gelatin into hot water; set aside to cool to room temperature.
Beat heavy cream until stiff peaks form; add Kahlua and gelatin; beat until stiff. (Put beaters and bowl in the freezer before whipping cream so it whips up better.)
Top cheesecake with Kahlua whipped cream.
Serve.
*A half batch of the Kahlua Whipped Cream is enough to top the cake. The full batch will give more volume.
**Top Kahlua and Cream Cheesecake with Ferrero Rochers, or If you want even more decadence, drizzle chocolate syrup on the cheesecake or drizzle some on the plate before serving.