Monday, February 27, 2012
Chocolate Kahlua Cheesecake: National Kahlua Day
Drink of the Week has a great description of Kahlua that taps into all the senses (better than I could do): Kahlua: Visually: clear with a medium plus, dark brown color. On the nose: medium intensity of coffee, cocoa, brown sugar, cinnamon, allspice, cloves and a hint of vanilla. On the palate: medium intensity of coffee (most dominant flavor), cocoa, brown sugar, cinnamon, allspice and vanilla. Medium minus finish. Body is very viscous but has a nice texture on the palate. The Kahlua keeps the sugar and sweetness in check with a subtle hint of cinnamon. Medium plus finish.
On DyingforChocolate.com, I've posted recipes for Killer Kahlua Brownies from Mary Kennedy that will knock your socks off. Other Kahlua recipes posted: Chocolate Kahlua Date Nut Bread, Kahlua Peppermint Mocha Hot Chocolate, and Auntie Helen's Chocolate Kahlua Cake. I think she just added a bottle, so it wouldn't all burn off. Try one of those recipes today, or if you like cheesecake, try this easy recipe for Chocolate Kahlua Cheesecake!
EASY CHOCOLATE KAHLUA CHEESECAKE
1 1⁄3 cups chocolate wafer crumbs
1/4 cup sweet butter, softened
1 tablespoon sugar
Alternate Oreo Crust -- yum! just crush the oreos (or pulse in the Cuisinart), add a little sweet butter, and press into the springform pan
1 1/2 cups dark chocolate, chopped (65-75% cacao)
1/4 cup Kahlua
2 tablespoons sweet butter
2 eggs, beaten
1⁄3 cup sugar
1/4 teaspoon salt
1 cup sour cream
16 ounces cream cheese, softened and cut into pieces
Prepare chocolate crumb crust by mixing together the crumbs, butter & sugar and press firmly into a nine-inch springform pan.
Preheat oven to 350F degrees.
In small saucepan over another saucepan with simmering water, melt chocolate with Kahlua and butter. Stir until smooth. Set aside. Let cool a bit.
In a bowl, combine eggs, sugar and salt. Add sour cream and blend well.
Add cream cheese to egg mixture. Beat until smooth.
Gradually blend in chocolate mixture.
Fold mixture into prepared crust and bake for 35 minutes or until filling is barely set in center.
Turn off heat and let stand in oven for 15 minutes with door open.
Take out of oven and let stand at room temperature for one hour.
Refrigerate several hours or overnight.