Coffee-Kahlua Cheesecake

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This may well be the best cheesecake I have ever made…. I adapted my Chai Cheesecake recipe and this is what emerged.

Pre-heat oven to 350 degrees F.

Coffee Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1 Tbsp. Sugar
Combine, press into 9” spring form pan and set aside.

Filling:
2 (8 oz.) packages of cream cheese
3 Tbsp. cornstarch
1 1/2 cup sugar
1 cup sour cream
1 Tbsp. Kahlua
1/2 tsp. salt
3 Tbsp. Instant coffee dissolved in scant 1/2 cup of water (cooled)
4 eggs

Combine the cheese, sugar and cornstarch. Mix until smooth. Add the sour cream, Kahlua, coffee and salt. On low speed of mixer, add eggs, one at a time, mixing well after each addition. Pour batter over crust. Bake 60 minutes. Cool. Refrigerate until completely cold.

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Topping:
1 cup whipping cream
1 pkg stabilizer
1 Tbsp. Kahlua
1 Tbsp. sugar
Add stabilizer to cream and whip. Add Kahlua and sugar to partially whipped cream and finish whipping until cream is stiff. Spread over the top of the cold cheesecake.

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8 comments

  1. This looks delicious and I plan to make it for a dinner party this coming weekend. However, I’ve never used stabilizer for whipped cream. Where would you find this? Is it acceptable to leave it out?

    Liked by 1 person

    1. All the grocery stores carry it here, made by Dr. Oetker. You can absolutely leave it out. I use it if I know there will be cheesecake left over; to keep the whipped cream from weeping when it sits over a couple days. Works like a charm.

      Like

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