Coffee Liqueur Kahlua Cheesecake Recipe

How to Make Coffee Liqueur Kahlua Cheesecake

1. **Crumb Crust:** Crush 200g digestive biscuits into fine crumbs.
2. Add 80g melted unsalted butter and mix thoroughly until well combined.
3. Press the crumb mixture firmly into the base and up the sides of a 20cm springform pan.
4. Refrigerate while you prepare the filling.
5. **Filling:** Beat 500g cream cheese until smooth and softened.
6. Gradually add 150g granulated sugar and 2 tbsp all-purpose flour, beating until well combined.
7. Beat in 3 large eggs one at a time, followed by 120ml sour cream and 1 tbsp lemon juice.
8. Pour half of the cheesecake mixture into the prepared crust.
9. **Chocolate Swirl:** In a double boiler, combine 100g roughly chopped dark chocolate, 2 tbsp instant coffee powder, 50ml Kahlua liqueur, 2 tbsp water, and 1 lightly beaten egg yolk.
10. Stir over simmering water until the chocolate melts and the mixture thickens.
11. Remove from heat and let cool slightly.
12. Gently swirl half of the chocolate mixture into the cheesecake batter in the crust using a small spatula.
13. Top with the remaining cheesecake mixture.
14. Swirl the remaining chocolate mixture through the top layer of the cheesecake.
15. Bake in a preheated oven at 170°C (340°F) for 60-70 minutes, or until the cheesecake is set and the center is just slightly jiggly.
16. Remove from oven and let cool completely on a wire rack.
17. Refrigerate overnight to allow the cheesecake to set completely.
18. **Coffee Cream:** Dissolve 1 tbsp instant coffee powder in 2 tbsp hot water.
19. In a bowl, combine 200ml heavy cream, the dissolved coffee, and 2 tbsp granulated sugar.
20. Refrigerate for 30 minutes.
21. Beat with an electric mixer until stiff peaks form.
22. **Assembly:** Carefully remove the sides of the springform pan.
23. Transfer the cheesecake to a serving plate.
24. Top with the prepared coffee cream and serve.