Week 40: Kahlua chocolate cheesecake

For some reason, I have been craving cheesecakes for a long time. But the craving took on a stronger turn this week. And somehow, for the past 5 days, I just never had the opportunity to get myself a nice slice of cheesecake. In a city where money can buy everything, how can I not find a slice of cheesecake to satisfy my craving?

Oh well, the weekend is finally here, and I shall let my cheesecake craving be satisfied the best way I know how – by baking my own cheesecake. Or, cheesecakes. Since I have been craving it for so long, I figured, I might as well make 2 flavoured cakes, instead of one. After all, they share the same cheesecake base. So, here I start with the chocolate Kahlua cheesecake, adapted from this recipe, with which I will include the cheesecake base enough to make 2 cakes.

Makes 1 6″ round cheesecake


For crust

145g chocolate cookies (I used Oreos)

13g sugar

3g cocoa

pinch of salt

43g unsalted butter, melted

For cheesecake base (enough for 2 6″ round cakes)

680g cream cheese, room temperature

160g sugar

3 large eggs

1 tsp pure vanilla extract

For filling

100g chocolate couverture, chopped

½ tsp coffee powder

12g cocoa

1.5 tbsp kahlua (or other liquor of your choice)


1) For the crust, preheat oven to 175C.

2) Combine all the above ingredients (except for the butter) in a large bowl of a food processor. Pulse several times until mixture is finely ground.

3) Add the melted butter, pulse a few more seconds to combine.

4) Butter a 6″ cake tin with a detachable base, and double wrap the cake tin with heavy duty aluminium foil. Press the crust crumbs into the sides and bottom of the cake tin.

5) Bake for 10 minutes till slightly set. Set aside to cool. Keep the oven on in the meantime.

6) For the cheesecake base and filling, combine chocolate and coffee powder in a bowl. Place over double boiler over low heat, stirring once in a while, till the chocolate is smooth and melted. Set aside.

7) In a large mixing bowl, roughly dice the cream cheese into smaller pieces. Add sugar and beat together using the paddle attachment until well combined, remembering to scrape the sides of the bowl in the process.

8) Add the eggs one at a time, beating for 30s till combined after each addition before adding the next.

9) Add the vanilla and beat for another 1 minute or so till combined.

10) At this point, I separate the prepared cheesecake base in half and set aside one portion for my second cheesecake.

11) Sift the cocoa powder into the remaining cheesecake base and continue beating.

12) Finally, add the melted chocolate mixture, together with Kahlua and beat until well combined.

13) Pour the filling into the cooled crust. Place the cake tin into a larger deeper pan. Pour hot water into the larger pan till half way mark so that it forms a water bath.

14) Carefully transfer large pan (containing the cake tin) to a baking tray. Bake for 1 hour, or till center is just set and slightly wobbly. Cool cheesecake completely. Chill overnight in fridge.

Okay, my version is not much of a looker, but, hey, it’s chocolate cheesecake, it doesn’t need any decorations! The hardest bit of the process is having to allow it to chill in the fridge overnight! But, the taste was well worth the wait. Cravings satisfied!


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