Kahlua Coffee Cheesecake

A rich, creamy cheesecake infused with coffee liqueur and smooth cream cheese. This is your new go-to dessert for impressing guests—or just yourself.

This Kahlua cheesecake is where silky cream cheese meets bold coffee liqueur for a dessert that’s indulgent without being too heavy. With a buttery biscuit base and a smooth, subtly boozy filling, it’s perfect for dinner parties, date nights, or whenever you're craving something a little fancy without the fuss.

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@cookwitheugeneName a better combination, I'll wait 😜 . . . Ingredients: • 50g unsalted butter • 220g digestive biscuits • 2 tbsp sugar • Pinch of salt • 875g cream cheese • 400g sugar • 3 tbsp flour • 2 tsp lemon juice • Some lemon zest • 6 eggs • 120g sour creme Method: 1. Preheat the oven to 200°C, prepare and waterproof cake pan as per video. 2. Mix the digestives, butter, salt and sugar and pack tightly into cake pan — cook for 15mins until set. 3. Mix cream cheese, sugar, flour until creamy, add in lemon zest, lemon juice and salt - mix until combined. 4. Add the eggs on a time, mixing in between, followed by a shot or two of Kahlua 5. With the oven set to 160°C, pop the mixture into the cake tin with the digestive base, and put into a tray filled with boiling water — bake low and slow for 1 hour and a half. 6. Make sure it’s completely cool before popping into the fridge overnight. The next day carefully peel from the cake pan, and you might have to cut the top off for an even surface. 7. Slice up, serve and enjoy! #cheesecake #coffeecheesecake #easyrecipe #bakingrecipe #easycheesecake #kahlua #boozydessert

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Ingredients

• 50g unsalted butter

• 220g digestive biscuits

• 2 tbsp sugar

• Pinch of salt

• 875g cream cheese

• 400g sugar

• 3 tbsp flour

• 2 tsp lemon juice

• Some lemon zest

• 6 eggs

• 120g sour creme

Method

1. Preheat the oven to 200°C, prepare and waterproof cake pan as per video.

2. Mix the digestives, butter, salt and sugar and pack tightly into cake pan — cook for 15mins until set.

3. Mix cream cheese, sugar, flour until creamy, add in lemon zest, lemon juice and salt - mix until combined.

4. Add the eggs on a time, mixing in between, followed by a shot or two of Kahlua

5. With the oven set to 160°C, pop the mixture into the cake tin with the digestive base, and put into a tray filled with boiling water — bake low and slow for 1 hour and a half.

6. Make sure it’s completely cool before popping into the fridge overnight. The next day carefully peel from the cake pan, and you might have to cut the top off for an even surface.

7. Slice up, serve and enjoy!