Sunday, 8 January 2017

Non-Bake Chocolate Kahlua Cheesecake

Rich, creamy cheesecake flavoured with vanilla, coffee and a very generous kiss of Kahlua, with a classic sour cream topping......


For the crust
  • 250g digestive biscuits
  • 100g light brown sugar
  • 40g cocoa powder
  • 180g butter, melted
  • 1tsp vanilla extract 
  • 1 tsp instant coffee powder
For the cheesecake filling 
  • 455g cream cheese, at room temperature 
  • 1 cup sour cream, at room temperature 
  • 3/4 cup granulated sugar
  • 1 cup whipping cream, whipped
  • 3/4 cup Kahlua liquor 
  • 2 tbsp powdered gelatin
  • 150g chocolate, melted
For the top layer
  •  1 cup sour cream, at room temperature 
  • 2 tbsp icing sugar
  • 40g chocolate, melted
Optional garnishing
  •  120ml whipping cream, whipped
  • Whole coffee beans

For the crust

Line the bottom of a 9" springform pan with baking paper. 
Combine the digestive biscuits, brown sugar, coca powder, vanilla extract, instant coffee powder and melted butter in a large mixing bowl. Mix until well combined and press firmly at the bottom and slightly up the side of the prepared pan. Set aside. 

For the cheesecake filling

Sprinkle the powdered gelatin over the Kahlua liquor. Set aside for at least 5 minutes. 
Whip the whipping cream until fairly firm and reserve. Melt the chocolate in a large mixing bowl and set aside. 

In another large mixing bowl, combine the cream cheese, sour cream and sugar and mix on high speed with electric mixer for about 2 minutes, until light and fluffy.

Warm the Kahlua liquor with gelatin in the microwave until completely melted. Pour the warm Kahlua gelatin into the cream cheese mixture and continue mixing until it's well combined. Then slowly fold in the whipped cream until combined. 

Working quickly so the the chocolate doesn't set, pour about half of the cream cheese batter over the melted chocolate and mix with the electric mixer on high speed until well combined. Pour onto the reserved crust and spread evenly all the way to the edge of the pan. 

Top the remaining batter, spread all the way to the edge and then gently tap the side of the pan and give it a little shake help the top settle and smooth out. Place the cake in the fridge for about an hour to set.

For the topping

Melt the chocolate and pour it into a squeeze bottle or a pipping bag.

Combine icing sugar and sour cream then pour over the cheesecake, spread all the way to the edge as evenly as you can, tap the sides and give the pan a little shake like you did before to help make the top really smooth and even. 

Squeeze the melted chocolate on top to decorate the top of the cake. Put the cake back in the refrigerator until completely set, at least 4 hours but preferably overnight. 

When ready to serve, carefully remove the cake from the pan, place it on a cake stand and garnish with swirls of whipped cream and whole coffee beans, if desired. 

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