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.
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.
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)
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.
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.
Cousins live in Hawaii, will have to tell them to pick up a bag. 🙂 ☕️
Sent from my iPhone
I’ll make it for you, Carmen.
Looks yummy….I wish I could!
If you could stand the eggs, silken tofu works too.
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?
LikeLiked by 1 person
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.