Ooh, yeah, baby. That’s right. And it’s the perfect and most extravagant birthday cake for a best friend, who loves chocolate, Kahlua and cheesecake 😀 You ‘re hearing me, Jo?
And for people who think you can’t stack cheesecakes? Think again! There is always room for more decadence…
Baked Kahlua Chocolate Cheesecake (no crust needed, but can be poured into a crust, of course)
For one 9-inch Kahlua Chocolate Cheesecake (double the recipe if you make two layers as on photo)
• (3) 8 oz packages of cream cheese, room temperature
• 1 c sour cream
• 3 lge eggs + 2 egg yolks
• 1 1/2 c granulated sugar (can be slightly reduced)
• 1/4 tsp cinnamon
• 3 tbp cocoa powder, unsweetened
• 1 1/2 tsp vanilla extract
• 1/4 c Kahlua or flavoured liquor of your choice
• 8 ounces semi-sweet chocolate, melted and slightly cooled
1. Preheat oven to 350F/175C. Beat cream cheese and sour cream in a food processor until completely smooth. Add in the eggs, egg yolks, sugar, and cinnamon and mix until well combined.
2. Add cocoa powder and vanilla and pulse until cocoa powder has completely disappeared into the batter. Don’t over mix! Using a rubber spatula, fold in melted cooled chocolate and Kahlua & stir until combined.
3. Pour filling into prepared 9-inch cake tin (line with parchment, bottom and cut strips for sides) and drop the tin gently on counter top to remove any bubbles and to spread mix evenly.
4. I use soaked cake liners to get a leveled cake, but you can also place the tin in a large baking tray (with high sides) and fill it with hot water as a water bath.
5. Place cheesecake in preheated oven and bake for 1 1/2hours. Then turn the oven off and let sit for 45 minutes inside the oven with the door shut. The cake should be still slightly wiggly in the center. Then remove from oven and allow to rest on the counter for 30 min before covering with plastic wrap and refrigerating for at least 6 hours.
Notes: Use any filling you like if you make two layers, otherwise the chocolate fudge sauce on the next page will do the trick. I love an Italian Meringue Buttercream frosting like this one from Gretchen’s Bakery. I made a chocolate one with, you guessed it, Kahlua in it. Google it…
I usually freeze my cake layers so handling and filling them with buttercream is real easy. Once all the frosting is applied, it is time for the chocolate fudge sauce. Of course, you can also use the fudge sauce as filling – who makes the rules, eh?
For decorations, I made chocolate shards, caramel shards, meringue and other various confectionary life Ferrero rocher and Maltesers (with gold dust) etc. Feel free to do whatever you like. Just note that the fudge sauce won’t be soft enough forever, so hurry with the decorations once the sauce is spooned and spread over the cake.
Go here for the chocolate fudge sauce – you won’t regret it….