Monday, August 13, 2012

Easy chocolate kahlua cheesecake.

 Just a quick post - not the renovating post I was intending to do, but anyway...
 Made this cheesecake yesterday to use up a block of cream cheese that has been sitting in the fridge for months(!). Couldn't find a simple recipe using the ingredients I had, so I just made one up - can't go wrong with cream cheese can you? Mr CH is a plain lemon cheesecake kinda guy, so I was happy to find him enjoying another flavour. This one is a bit like a chocolate mousse in texture rather than a cheesecake.
The morning after....

I made a sweet short pastry for the base because I find biscuit bases too sweet. (pastry recipe at the end if you are interested) A bought base would make this recipe even easier.

I used a 9.5 inch (24cm) pie plate and this is enough for us for two nights dessert (which we don't usually eat much of - prefer chocolate or chippies).
Serves 8

INGREDIENTS
24cm cooked pastry shell
250gram block cream cheese (Kraft Philadelphia) softened enough to beat
3/4 cup caster sugar
2 tablespoons (40mls) of Kahlua (or you might like to try coffee and chicory essence)
1 teaspoon (5mls) of gelatine powder
2 tablespoons (40 mls) of water
150 grams of chocolate (I used Nestle dark chocolate melts)
300ml cream (home brand Woolies)

STEPS
1. Beat cream cheese and sugar together with an electric mixer until well mixed.
2. Add Kahlua or essence and mix together.
3. Melt chocolate in a bowl over hot water. Set aside.
4. Whip all of the cream in a clean bowl until firm.
5. Soak gelatine in the tablespoon of water for a minute or so (to get soft) and then pop in the microwave for 20 seconds or so to melt.(doesn't matter if it gets hot)
6. Add chocolate to the cream cheese mix, add gelatine and lastly add whipped cream, mix well and spoon into pastry shell.
7. Refrigerate for a few hours.
DONE!
Wasn't that easy?
 Now try stop at just one piece (Mr CH)
 
Sweet short crust pastry
INGREDIENTS
1 cup plain flour (125grms)
1 cup self-raising flour (125 grms)
125grms butter
2 tablespoons caster sugar
1 egg yolk
2 tablespoons cold water

STEPS
1.Sift flours into bowl, add sugar.
2. Rub in butter with fingertips.
3. Mix egg yolk and water together and add to mix.
4.Knead on your bench top, you shouldn't need much/any flour.
5. Roll out pastry between two sheets of baking paper.
6. Line pie dish , trim top and pinch an edge if you like.
7. Lay a sheet of your baking paper over the pie and add some dried beans or rice (2/3 cup)
8. Bake blind for about 20 mins in a moderate oven 180c (depending on you oven), remove paper and beans and let the crust dry out in the oven for a few mins more.
9. Cool and it's ready to use.

Mr Ch is looking forward to more cheesecake tonight, ha.
Just a thought - a broken up Violet Crumble bar mixed through this would be extra yum.
Enjoy.









5 comments:

  1. YUM! This looks so good! Will def have to try this recipe.x

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  2. Yum, this looks delicious, now I feel like dessert! x

    p.s. the parrot is in fact plastic as you thought, though it looks like chalkware. Although it will serve no purpose, I just love it.

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  3. I love cheesecake Simmone. It is probably my favourite pudding. I have a block of cream cheese in the fridge and the dregs of a bottle of a Kahlua, no excuse now, right. It looks delish, will def try this...tomorrow.

    p.s. I find bloggy recipes always turn out well, maybe it's because real people have cooked them...

    ReplyDelete
  4. Looks absolutely delicious.
    Beth x

    ReplyDelete
  5. Looks fab and I love the violet crumble idea..YUM..xx

    ReplyDelete

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