Coffee and chocolate cheesecake
A lovely chocolate cheesecake embellished with coffee-flavoured liqueur. Guaranteed to please! This cheesecake needs to chill in the refrigerator at least 8 hours so you may want to make it the day ahead.
Ingredients
Serves: 10
- 340g cream cheese
- 100g caster sugar
- 3 eggs, room temperature
- 7 tablespoons whipping cream
- 2 tablespoons coffee flavoured liqueur
- 80g milk chocolate, coarsely chopped
- 125ml whipped cream
- grated plain chocolate to garnish
Method
Prep:20min ›
Cook:55min ›
Extra time:8hr chilling ›
Ready in:9hr15min
- Preheat oven to 150 C / Gas 2.
- In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons whipping cream and the coffee-flavoured liqueur. Pour into an 20cm glass pie dish.
- In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.
- Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect. Set the pie dish in a larger dish with water that comes halfway up side of dish.
- Bake at 150 C / Gas 2 until firm in the centre, about 55 minutes. Cool completely and refrigerate, covered with cling film, overnight. Garnish with whipped cream and grated chocolate.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (6)
I made this cheesecake for my husband for Valentine's day. I asked him how many stars to give and he said 3. I did add a cookie crust. The cake was okay, but I was disapointed. You could tell there was a coffee taste to it (and I doubled the liquior) but we couldn't taste the chocolate at all. And I expected it to be really pretty, light brown with chocolate swirls, but it was instead a light brown with a darker brown bottom. My husband ate it, but said it wasn't my best. Thanks anyway though. - 27 Feb 2004 (Review from Allrecipes US | Canada)
This is a great recipe! I thought that 2 tablespoons of Kahlua would not do much for the flavor - it didn't seem like enough. But, I was wrong! It adds just enough flavor so that you can taste it, but it's not overwhelming. My only question with this recipe is that there was nothing said about a crust. I used a store-bought chocolate oreo crust anyway and it was a perfect compliment. I also used 16 oz of cream cheese (2 whole packages) because I thought "HEY the more cream cheese the better!". But it made too much batter and wouldn't all fit into the crust. Next time, I will just use the 12 oz. Overall, a really great-tasting cheesecake! - 31 Jan 2004 (Review from Allrecipes US | Canada)
wasnt bad when i made it first seem lacking so when i re-made it i added another 1/2 ounce chocolate and a teaspoon of instant coffee and a teaspoon of amaretto as well came out great. - 28 Sep 2011 (Review from Allrecipes US | Canada)
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