Recipe for cooking chokahlua cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chokahlua Cheesecake

Chocolate Crumb Crust
1 1/3 c. chocolate wafer crumbs
1 Tbsp. sugar
4 Tbsp. unsalted butter (at room temperature)

Combine wafer crumbs, sugar and butter, mixing well. Put mixture in an even layer over bottom of a 9-in. springform pan.

Cheesecake
1 1/2 c. semisweet chocolate pieces
2 Tbsp. butter
1/4 c. Kahlúa®
1 lb. cream cheese, softened and
    cut into sm. pieces
2 lrg. eggs
1/3 c. sugar
1/4 tsp. salt
1 c. dairy sour cream

Preheat oven to 325 degrees F.

Slowly heat chocolate, butter and Kahlúa® in a sm. saucepan, stirring until chocolate melts and mixture is smooth. Set aside and cool slightly.

Add softened cream cheese, continuing to beat until smooth. Beat in eggs, then beat in sugar, salt and sour cream. Gradually beat in chocolate mixture. Pour into chocolate crumb crust. Bake for 40 mins., or just until filling is barely set in center.

Remove from oven and let stand at room temperature at least 1 hour.

Before serving, if desired, spread on a thin layer of sour cream or crème fraîche and drizzle mocha sauce over top of cake. Cut in sm. slices with a thin sharp knife dipped in cold water. Refrigerate leftovers.

Mocha Sauce
1 c. semisweet chocolate pieces
1/3 c. Kahlúa
1/3 c. light corn syrup

Combine ingredients in a saucepan over low heat. Stir constantly until chocolate melts and mixture is smooth.

Serve warm or at room temperature.