Ingrédients pour Heavenly Kahlua Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar (for crust) + 1 ¾ cups granulated sugar (for filling) + 2 tablespoons sugar (for topping)
- ½ cup unsweetened cocoa powder
- Butter
- 2 (8 ounce) packages cream cheese
- 4 large eggs
- ¼ cup Kahlua
- Vanilla
- 1 cup sour cream
- Chocolate curls (optional)
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Comment préparer Heavenly Kahlua Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 5 minutes. Remove from oven and set aside to cool.
- **Make the cheesecake filling:** In a large bowl, beat 2 (8 ounce) packages cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 ¾ cups granulated sugar, beating until well combined.
- Beat in ½ cup unsweetened cocoa powder until smooth.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and ¼ cup Kahlua.
- Pour the filling over the cooled crust.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until the center is just set. Do not overbake!
- **Make the sour cream topping:** In a small bowl, combine 1 cup sour cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract.
- Spread the sour cream mixture evenly over the hot cheesecake.
- **Bake again:** Bake for 5 minutes at 425°F (220°C).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
- Carefully remove the sides of the springform pan.
- Garnish with chocolate curls (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
105g
Fat
68g
Carbs
11g
