Tuesday, November 6, 2007

Layered Coffee Cheesecake

Cheesecake recipes would never go out of "culinary fashion", and nor would this dessert! After coming across a coffee cheesecake at a dessert cafe, I was inclined to try a new flavor, the lovely Kahlua Coffee Cheesecake which is enhanced by the presence of kahlua (KahlĂșa is a well known Mexican coffee flavored liqueur. It is heavy and sweet, with a distinct taste of coffee) And to top it all, I used Oreo cookies to make the crust. There! a perfect combination of all my favourite ingredients, and there is no way this dessert could go wrong!! Rather than blending everything together, I decided to make it a layered coffee cheesecake with a larger layer of flavored coffee topped by a smaller one of espresso. So this gives you the perfect sweetness followed by a kick from the espresso. Words would not be able to give justice to this creation, so make your own and share it with everyone.

15 Oreo cookies - crushed
3 tbsp butter - melted in microwave
2 packets of 12 oz cream cheese - softened by beating
1 1/2 cups sugar
3 eggs
3 tbsp all-purpose flour
1/8 cup flavored instant coffee powder (I used French Vanilla)
1/3 cup espresso coffee
2 tbsp cocoa powder
3 tbsp Kahlua (or any other coffee liquer)
White frosting or whip cream - for garnish

For the crust, mix the butter and cookies and pat them into a springform pan lined with parchment paper. You can even use a shallow round small pizza pan to make the crust. Set side in the refrigerator to freeze.

Now mix together the cream cheese and sugar until well blended. Add the eggs, one at a time and beat well. Divide the cream cheese into 2 parts, 3/4 and 1/4th distribution. Add the plain flour, flavored coffee powder and coffee liquer to the larger part and the espresso powder and cocoa powder to the smaller part. Pour the first larger layer of cream cheese mixture into the crusted pan. Then top it with the remaining espresso-cream cheese layer. Preheat the oven to 325 degrees and bake for 40-50 mins, or until it looks baked except for the center to be wiggling a little.

Run a knife or metal spatula around rim of pan to loosen the cake; allow it to cool completely before removing it. Refrigerate for 4 hours or overnight. It is best prepared a day in advance. Now use a frosting cone and fill it with whip cream. Nip a very tiny hole in the cone and make cris-cross lines on the cake as shown in the pic. For more elaborate occasions, you can be more creative and make designs or patterns. Right before serving, gently cut the cake into wedges and serve with a hot cup of Cappucino!!

Use this kahlua coffee cheesecake recipe to liven your table on holidays like Thanksgiving, Christmas or St.Patrick's Day or just for enjoying a delicious evening with friends, family, a slice of cheesecake and a cup of coffee!!

Similar Recipes:
Irish Chocolate Cupcakes with Orange Cream Sauce
Marbled Cream-Cheese Brownies
Chocolate and Coffee Martini
Bourbon Pecan Pie

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