Introduction
The Kahlúa Cheesecake is the ultimate marriage of creamy, velvety richness and sophisticated coffee liqueur. This isn’t your average dessert; it elevates the classic New York-style cheesecake with the deep, rum-and-coffee notes of Kahlúa, creating a truly adult indulgence. Perfect for dinner parties, holidays, or any occasion that calls for a show-stopping dessert, this recipe offers a delicious, slightly boozy finish that is guaranteed to impress.
Ingredients
- For the Crust:
- 1 ½ cups (150 g) Graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
- For the Filling:
- 4 (8 oz) blocks (900 g) full-fat cream cheese, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120 ml) sour cream or heavy cream
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 ml) Kahlúa coffee liqueur
- 2 tbsp (30 ml) heavy cream (for mixing with Kahlúa)
Step-by-step Preparation
- Prepare the Crust and Pan: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Tip: To ensure a crack-free cheesecake, wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from the bath seeping in.
- Pre-Bake the Crust: Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
- Mix the Kahlúa Base: In a small bowl, combine the ½ cup of Kahlúa with the 2 tablespoons of heavy cream. This mixture helps prevent the liqueur from separating in the filling.
- Prepare the Filling: Using an electric mixer, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Gradually add the granulated sugar and beat until just combined. Scrape down the sides of the bowl.
- Add Wet Ingredients: Mix in the sour cream and vanilla extract. Slowly pour in the Kahlúa mixture. Finally, beat in the eggs one at a time, mixing only until each egg is just incorporated. Overmixing the eggs can introduce too much air, which leads to cracks.
- Bake with a Water Bath: Pour the filling over the cooled crust. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake and Cool: Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling process is key to preventing cracks.
- Chill: Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 8 hours, preferably overnight, before slicing.
Nutritional Information
As a decadent dessert, a standard serving (1/12th of the cake) is rich in calories, typically ranging from 450 to 550 kcal per slice, depending on serving size. It is high in saturated fats and sugar due to the full-fat dairy and liqueur, but provides a good source of calcium and protein.
Storage
Store leftover Kahlúa Cheesecake tightly covered in the refrigerator. It will maintain optimal flavor and texture for up to 5 days. Cheesecake freezes exceptionally well; wrap individual slices tightly in plastic wrap followed by aluminum foil. Frozen slices will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
This Kahlúa Cheesecake is best served chilled, often garnished with fresh chocolate shavings, a dusting of cocoa powder, or a generous dollop of fresh whipped cream. For an intense coffee kick, try adding 1 teaspoon of instant espresso powder directly into the cream cheese mixture. It pairs beautifully with a strong cup of coffee or an after-dinner digestif.