Boozy chocolate cheesecake
It’s good to treat yourself sometimes, and what could be better than a boozy, chocolate cheesecake? Get your oven gloves on ladies, it’s time to get domesticated.
This recipe will serve 4-6 people, but if you need more, just double the numbers.
What you’ll need:
For the base:
35g butter
175g chocolate digestives
For the filling:
150g Dark chocolate (at least 50% cocoa solids)
180g Soft cheese
70g caster sugar
2 eggs
284ml double cream
5 tbsp Kahlua (or any other coffee liqueur)
For the topping:
100ml crème fraiche
2 tbsp Kahlua
Cocoa powder for dusting
Kahlua to serve
Firstly girls, lightly oil a 23cm ovenproof dish/tin. Melt the butter in a pan, crush all the biscuits (rolling pins work great) and stir them into the melted butter. Press the biscuits onto the base of the dish/tin and refrigerate while we move onto the filling.
Next, melt the chocolate in a bowl over simmering water. Remove pan from bowl and preheat the oven to 160C/Gas 3. Beat the cheese and sugar together until fluffy. If you have an electric mixture, this will be quicker to use, but if you don’t, good old fashioned elbow grease will do the trick. Add the eggs one at a time but be sure not to over-beat. Slow down the mixing and blend in the chocolate, cream and Kahlua.
Now, pour the mixture onto the biscuit base and bake for 55 minutes- 1 hour until it is set. When it’s finished the surface should be shiny and have a bit of wobble to it. Loosen the cheesecake and then chill for 3 hours, or overnight.
Finally, when the cheesecake is set, mix the crème fraiche with the Kahlua and spread over the top. Dust lightly with the cocoa powder, and serve in wedges with a tipple of Kahlua poured over each slice. Enjoy girls!
Final thought: That small kick of Kahlua was a quick coffee fix, and combined with the rich chocolatey flavours, ticked all the baking boxes for me. It’s such a fun bake and is definitely an impressive desert to serve up to guests. #staysassy