||Ring of Saturn Recipe Database
Dessert - Lee's Kahlua Chocolate Cheesecake
by Lee Gibson
||Anybody who tells you that any sort of food is better than sex is doing the sex wrong. But this cheesecake is awfully darn good.|
- 1 1/2 cups semi-sweet choc chips
- 1/4 cup Kahlua liqueur
- 2 tbsp butter
- 2 large eggs, beaten
- 1/3 cup sugar
- 1/4 tsp salt
- 1 cup Sour Cream, Daisy brand, room temp
- 2 pkg (8 Oz) cream cheese, room temp
- Crumb Crust:
- chocolate wafers, pulverized
- 1/4 cup butter, melted 1 tbsp sugar
- 9" Springform cake pan
||Oreo crumbs work fine, as do chocolate graham cracker crumbs. Use your imagination.
DO NOT SUBSTITUTE BRANDS. Other Sour Creams are not pure cream and their additives may affect the cake. Crumb crust: Pulverize chocolate wafers in food processor, measure and return to food processor bowl. Add sugar and melted butter, blend. Place in bottom of springform pan and tamp down solid. Cool in refrigerator to stiffen.
Cheesecake batter: Melt chocolate chips, butter and Kahlua in microwave. (about 1 min, stir, 1/2 min--watch carefully) Beat eggs in mixing bowl; add sugar and salt, then sour cream. Blend well. Gradually add softened cream cheese, blend until smooth. Add chocolate to cheese mixture and blend until smooth, increasing beater speed if necessary. Pour into springform pan with chocolate crumb crust. Bake in preheated 350 degree oven for 40 minutes or until center is just firm--do not overcook, center will continue to cook as cake cools. Keep an eye on the edges. If they start to dry out excessively before center is set, reduce heat 25 degrees. You may put a pan of water on the rack below the cake to help keep it from cracking as it bakes and then cools. Remove from oven when done. Run a sharp knife around between the cake and the pan. Cool for one hour, then refrigerate covered for several hours or preferably overnight. This is a good cake to cover with plain or chocolate-flavored whipped cream and shaved chocolate.
||One, if you're greedy. Lots if you're not. It's very rich.|
|Time to Make
||45 minutes plus 40 minutes to bake and an hour to cool.|