Kahlua Cheesecake - Wicked Wednesday

Welcome to another Wicked Wednesday, and one of my all time favourite cheesecake recipes, Kahlua Cheesecake.  I've been making this cheesecake every summer for at least 15 years and I continue to enjoy it.  This is not one for the children as it has a good dose of Kahlua but it is absolutely delicious.  

We shared this cheesecake with good friends on a very hot Melbourne night.  It went great with iced champagne while lounging luxuriously around a swimming pool, a great way to end a 41 degree day.

 Kahlua Cheesecake

Kahlua Cheesecake

Ingredients:

Crust

  • 250g chocolate biscuits, crushed. (I've used Chocolate Ripple)
  • 150g melted butter.

Filling

  • 4 teaspoons Gelatine
  • 3 tablespoons water
  • 150 ml whipped cream
  • 750g Cream Cheese (I've used Philadelphia cream cheese)
  • 4 tablespoons caster sugar
  • 1 tin condensed milk
  • 120 to 180 ml Kahlua 
  • 100g dark chocolate -  melted
  • Fruit to garnish.

Method:

Crust

  1. Combine crushed biscuits and melted butter and press into the base and sides of a 23cm spring pan. 

Filling

  1. Dissolve Gelatine in water over a bain marie.
  2. Whip cream and put aside.
  3. Whip cream cheese and sugar until smooth.
  4. Add condensed milk and Kahlua.
  5. Fold in the whipped cream and gelatine.
  6. Swirl in the melted chocolate (try not to completely blend the chocolate, but leave noticeable swirls)
  7. Pour filling into the crumb crust and refrigerate overnight
  8. Plate with berries and enjoy