So, last Tasty Tuesday I told you I’d share 2 of my versions of favorite dishes from one of my FAVORITE restaurants- The Cheesecake Factory. If you still haven’t made that dish I gave you, well, that’s a bloody shame. Its good. Its REAL good. As I type, I’ve got leftovers from the batch I made yesterday, and – although I had it for lunch- I’m contemplating having it for dinner.
But, that’s not what this week’s Tasty Tuesday is about.
THIS week, I’m going to share with you happiness.
THIS week, I’m going to share with you a good day in creamy, goodness-y (yes, its a word) form.
THIS week, I’m going to share my recipe for my version of their Kahlua Cocoa Coffee Cheesecake.
Like every other time, like I said, I searched the internet for a fabulous homemade rip off version to help quiet my craving, but after trying a couple of these poor excuses for replacements, I came up with my own. That’s right- its all mine. Pretty proud of myself, if I may say.
Now all I have to do is remind myself that just because I CAN make this fantabulous version at home whenever I want, I shouldn’t. My taste buds thank me, but my waistline is NOT on speaking terms with me at the current moment.
Sooooo… you ready? Good. Here’s the recipe:
Kahlua Chocolate Cheesecake
10 chocolate graham cracker rectangles, broken up and pulverized… what? Too harsh?
5 tbsp. butter, melted
1/4 cup sugar
1 tbsp instant coffee granules
1 1/2 cups semi-sweet chocolate chips
1/4 cup Kahlua or 1/4 cup coffee-flavored liqueur
2 tablespoons butter
1/3 cup sugar
1 tbsp flour
1/4 teaspoon salt
1 cup sour cream
2 (8 ounce) packages cream cheese, softened
Before beginning, let the eggs, cream cheese, and sour cream come to room temp for around 4 hours. This is VERY important. Do NOT skip this.
Preheat oven to 350F degrees.
Prepare chocolate crumb crust and press firmly into a nine-inch springform pan. I like to use a straight edged measuring cup to really pack the crust down and help with pacing down the sides- something that can be kind of difficult to do normally. Bake for 5-7 minutes. You’ll be able to smell when its ready, but if not, don’t let it go over 7 minutes. Set it aside to cool.
In a small saucepan over medium heat, melt the chocolate with the Kahlua and butter; stir until smooth. Try not to eat just that. You’ll need it all for the cheesecake. Now set it aside.
Using a stand mixer with a paddle attachment, beat the room temp cream cheese with the sugar and salt at med./low speed until smooth and fluffy (about 2 minutes). You can do this using just a really good hand mixer, but I like my stand mixer best. It takes less time and less work. It CAN be done without a stand mixer, though, so you have that option.
Next, beat in the flour on LOW, followed by the eggs- one at a time, and mix only until each egg is fully incorporated. Scrape the bowl and add in the sour cream. Once again, only mix until its fully incorporated. Gradually blend in chocolate mixture.
Pour into prepared crust and bake for 35 minutes or until filling is barely set in center.
Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour. Refrigerate several hours or overnight.
Garnish with a spoon. Ok, maybe some whipped cream and chocolate shavings would be nice. A chocolate ganache would probably be pretty tasty, too, but I never got that far. I dove into it the moment I was able.
Enjoy! Let me know what you think!