The whipped cream is a simple and straightforward method that
calls for heavy cream, confectioners’ sugar, and a dash of vanilla. You’re also
going to need either a stand mixer fitted with a whisk attachment or a handheld
electric mixer. You’ll beat heavy cream and sugar until stiff, then add in the
vanilla and beat a few more seconds.
About the booze: Adding a little liqueur to the
cheesecake batter is an easy way to elevate a simple flavor profile into
something really special. If you don’t have kahlua on hand, I think a
similar coffee liqueur would work fine. If you don’t consume alcohol, you can
just omit it from the recipe without any substitutions. Options for you!
Ingredients
- For the Oreo Crust:
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- For the Kahlua Chocolate Cheesecake Filling:
- (3) 8 oz packages of cream cheese, VERY soft
- 1 cup sour cream
- 3 large eggs + 2 egg yolks
- 1 and 1/2 cups granulated sugar
- 1/4 teaspoon cinnamon
- 3 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/4 cup Kahlua
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.
- For the Oreo Crust:
- Add the Oreos to the body of a blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
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full recipe : bakerbynature.com
