Thursday 10 March 2022

Kahlua & Coffee Baked Cheesecake



  • 250g GF chocolate ripple biscuits
  • 100g melted butter, cooled
  • 2 tbsp instant coffee
  • 2 tbsp Kahlua liqueur
  • 750g chopped cream cheese
  • 300g GF light sour cream
  • 3 eggs, room temperature
  • ¾ cup brown sugar
  • GF Dollop cream to serve
  • Flake to serve

Kahlua & Coffee Syrup

  • 1 tsp instant coffee
  • 1 tbsp boiling water
  • ¼ cup Kahlua liqueur
  • ¼ cup brown sugar


  1. Preheat oven to 160C/140C fan forced. 
  2. Invert the base of a 22cm springform cake pan. Grease and line the base with baking paper and secure back in the pan.
  3. Place biscuits in a food processor and process until fine. 
  4. Add butter and process again until combined. 
  5. Transfer biscuit mixture to prepared pan and press evenly over base. 
  6. Place in the fridge for 15 minutes.
  7. Combine coffee, 2 tsp hot water and Kahlúa in a small jug. 
  8. Place the cream cheese, sour cream, eggs, sugar and coffee mixture in a food processor and process until smooth. 
  9. Spoon mixture over base and smooth surface. 
  10. Bake for 1 hour 15 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre.
  11. Remove from oven and allow to cool completely. Place in the fridge for 4 hours or overnight to set.
  12. Kahlúa and coffee syrup
    •  Stir coffee and boiling water in a small saucepan over low heat until dissolved. 
    • Add Kahlúa and sugar. 
    • Increase heat to medium high and bring to the boil for 1 minute or until syrupy. 
    • Pour into an airtight container and place in the fridge to cool completely.
  13. Remove cheesecake from pan and transfer to a serving plate. 
  14. Before serving, top with cream, a drizzle of Kahlúa & coffee syrup, and scatter with bits of flake.

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