Kahlua® Cocoa Coffee Cheesecake

Kahlua® Cocoa Coffee Cheesecake
By incorporating Kahlua, the rum & coffee liqueur, into a delicious cheesecake filling mixture and sandwiching it between a rich chocolate brownie and a coffee-infused chocolate mousse you have a dessert that is delicioso as they say in Veracruz, Mexico, the home of Kahlua.
For Cheesecake Filling
  • 900 g full-fat cream cheese, at room temperature
  • 1¼ cups sugar
  • 1 cup sour cream, at room temperature
  • ¼ cup all-purpose flour
  • 5 eggs
  • ¾ tablespoon vanilla extract
  • ¾ tablespoon lemon juice
  • 3 tablespoons Kahlua® liqueur
For Chocolate Brownie Base
  • ½ cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • ½ cup flour
  • ¼ teaspoon baking powder
For Chocolate Mousse
  • 1 teaspoon unflavoured gelatine
  • ¾ tablespoon cold water
  • ½ cup sugar
  • 1 cup whipping cream
  • 1½ tablespoons boiling water
  • ⅓ cup cocoa powder
  • 2 teaspoons vanilla
  • 2 teaspoons espresso or strong coffee
Making the Kahlua Cheesecake Filling
  1. Heat the oven to 245°C
  2. Set a large shallow pan or skillet filled with 1 cm of water into the oven. The cheesecake pan should be able to fit inside easily.
  3. Wrap aluminum foil around the bottom of a greased, 23 cm springform pan (to prevent leakage from the water bath).
  4. In a large bowl, beat the cream cheese with an electric mixer on low speed.
  5. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
  6. When mixture is blended mix through the Kahlua then pour mixture into the springform pan.
  7. Place the cheesecake pan into the water bath in the oven.
  8. After 10 minutes, reduce heat to 175°C and bake for another 50-60 minutes until the top is golden brown.
  9. Cover and place in the refrigerator to cool for four hours or more.
Make the Chocolate Brownie Base
  1. Preheat the oven to 175°C; Spray a 23 cm round cake pan with nonstick cooking spray and coat with cocoa.
  2. In a large bowl, combine the melted butter and sugar. Add eggs and stir until well-combined. Mix in the vanilla and set aside.
  3. In a smaller bowl, combine flour, cocoa, baking powder, and salt. Add the flour mixture into the egg mixture and beat until all ingredients are moistened.
  4. Pour the chocolate brownie batter into the prepared cake pan and bake for 20-25 minutes.
  5. Allow the brownie to cool completely in the pan, and invert it onto a wire cooling rack once it is fully cooled.
Make the Chocolate Mousse
  1. In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it is soft. Add boiling water and stir until gelatin is completely dissolved and the mixture is clear. Cool slightly.
  2. In a medium bowl, stir together sugar and cocoa; Add the whipping cream, vanilla, and espresso.
  3. Using an electric mixer, beat the mixture and scrape bottom of bowl occasionally, until mixture is stiff. Pour in gelatine mixture; beat until well blended.
  4. Place the chocolate mousse in the refrigerator until you are ready to assemble the cheesecake.
Assembling the Cheesecake
  1. Assemble the cake in the springform pan that was used to bake the cheesecake. This will allow the different layers to set without sliding around.
  2. Remove the cheesecake from the springform pan and place onto a flat surface, like a cutting board.
  3. Carefully put the chocolate brownie base layer into the bottom of the springform pan.
  4. Gently slide the cheesecake layer from the cutting board onto the brownie layer.
  5. Pour the chocolate mousse on top of the cheesecake layer; use a spatula to spread the mousse to the sides, creating a smooth surface.
  6. Place the cheesecake into the refrigerator for at least an hour so that the layers become firm and do not fall apart while serving.
Nutrition Information
Serving size: 12 Calories: 720 Fat: 48g Saturated fat: 27g Unsaturated fat: 15g Carbohydrates: 66g Sugar: 51g Sodium: 359mg Fiber: 5g Protein: 13g Cholesterol: 243mg
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