A mouthwateringly creamy coffee cheesecake recipe | Kahlúa

Описание: There’s cheesecake and there’s CHEESECAKE. File this one under epic.

The fact that it’s made with Kahlúa coffee liqueur means that this is going to taste more like a coffee cheesecake - soft, creamy and with a beautifully sweet coffee flavor.

Who’s ready for seconds? 🙋🏽‍♀️

Prep: 40 mins | Cook: 10 mins | Refrigerate: 4h

Makes: 12 servings

WHAT YOU’LL NEED:

‣ For the cheesecake mix:

1 envelope unflavored gelatin
¾ cup / 180ml Kahlúa coffee liqueur
½ cup / 150ml water
3 eggs, separated
¼ cup / 50g granulated sugar
⅛ teaspoon salt
2 packages (8oz each / 220g each) cream cheese, softened
1 cup / 230g whipping cream

‣ For the speculoos / biscuit crust:

1½ cups / 150g fine speculoos / digestive biscuit crumbs
⅓ cup / 65g granulated sugar
⅓ cup / 75g melted, unsalted butter

HOW TO MAKE IT:

1. Preheat oven 350°F / 180°C.
2. Prepare the crust by mixing the speculoos / digestive biscuit crumbs, granulated sugar and melted butter. Press firmly over bottom and halfway up sides in a springform pan.
Bake for 8-10 mins.
3. On top of double boiler (bain marie), soften gelatin in Kahlúa and water.
4. Beat in eggs yolks, sugar and salt and cook over simmering water, stirring constantly until slightly thickened.
5. Beat cream cheese until fluffy and then gradually incorporate in Kahlúa mixture before letting it cool.
6. Beat egg whites and whipped cream separately until stiff peaks form and then incorporate into Kahlúa cheese mixture.
7. Pour into prepared crust, and spread evenly.
8. Chill for 4 hours or overnight.
9. Remove from refrigerator 15 mins before serving.
10. For a tasty touch, spoon Kahlúa over each serving.

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