You asked, and I do my best to deliver.
Well, not to your house because of the restraining order–but really I’m joking. Maybe.
Friends asked me to come up with a Kahlua cheesecake akin to the one sold at Cheesecake Factory, so with a little help from this site, I set to work and put together a cheesecake that’s as delicious as it is caffeinated.
I love it so much I gave some away to friends, too, and the email she sent back sang its praises:
You know, I am always hesitant about “coffee” like things, but I must say the cheesecake was good. I just had a piece. [Hubby] is going to go NUTS over it. He LOVES coffee stuff. You did a good job. It was sweet and rich, so I could see how you’d say it was for about 20. But yummy. Thanks for sharing. You really do love us don’t you!
Of course I do! I love my friends, and that’s why I do what I do.
I hope you love this recipe, too!
I made the brownie crust (below), but it’s really almost too rich and too coffee-ish, so I’m throwing in my standard cookie cheesecake crust as an easy stand-by, since you don’t have to assemble the cheesecake later with it; you simply bake the crust with the cheesecake in it and schmear on the mousse afterwards, and.. and… you’re welcome.
Cheesecake Factory’s Kahlua cheesecake comes in at 879 calories and 83 carbs. Mine comes in at only 354 calories and only roughly 7.5 carbs.
I am sharing the brownie crust anyway if you want more richness and coffee oomph (the friend review up top was with the brownie crust, and she loved it, so…
Cheesecake Factory Kahlua Coffee Cheesecake
My Chocolate Crust…or…
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
4 Tbsp sugar equivalent substitute
4 Tbsp butter, melted
2 Tbsp unsweetened cocoa
Process nuts together until they resemble coarse, crushed graham crackers. Mix with butter, cocoa and sugar substitute. Press in bottom of a 10” springform pan lined with parchment paper. Place in the fridge to await the cheesecake layer before baking.
…The brownie bottom option
1 cup sugar equivalent in a substitute
1/2 cup coconut flour
1/3 cup unsweetened cocoa
1 Tbsp dried instant coffee granules
2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
Preheat oven to 350 degrees Fahrenheit.
Line an 11-12″ cheesecake springform pan with parchment paper.
Combine all brownie ingredients in a medium mixing bowl with a fork. Place dough in the center of the pan. While wearing a plastic bag over your hand (the dough is really sticky), press out brownie to the edges of the pan. As you press outwards gently, in small motions, peel back the plastic from the brownie mix. This method works best. Bake for 25 minutes. As soon as you can, slide the parchment with the brownie to a cooling rack to cool completely.
Begin work on the filling and the mousse now.
The cheesecake filling
4 8-ounce packages cream cheese, softened
1-1/4 cup sugar equivalent
½ cup sour cream
2 Tbsp Kahlua SF syrup
1 Tbsp vanilla extract
1 Tbsp lemon juice
Preheat oven to 325 degrees Fahrenheit.
If using my cookie crust: Combine filling ingredients in a large mixing bowl, stirring to incorporate all ingredients. Pour into pan. Place in the center of the oven. To prevent cracks, place a shallow pan of water on the rack below during baking. Bake for 70-80 minutes. Let cool completely.
If using the brownie crust: Line the same cheesecake pan with parchment paper (it should only take about 10 minutes to cool down completely once the brownie bottom is removed.).
Combine filling ingredients in a large mixing bowl, stirring to incorporate all ingredients. Pour into pan. Place in the center of the oven. To prevent cracks, place a shallow pan of water on the rack below during baking. Bake for 70-80 minutes. Let cool completely.
1 tsp unflavored gelatin
1 Tbsp cold water
1/2 cup sugar equivalent in a substitute
1 cup heavy white whipping cream
2 Tbsp boiling water
1/3 cup unsweetened cocoa
2 tsp vanilla
2 tsp espresso coffee grounds
In a small bowl, combine cold water with gelatin, until gelatin dissolves. Add boiling water, stirring to dissolve. Set aside.
In a large mixing bowl, combine sweetener, whipping cream, cocoa, vanilla and espresso. Mix on high-speed until stiff peaks form, scraping the sides of the bowl to incorporate ingredients. Add the gelatin mix. Whip again for about a minute to incorporate. Refrigerate until needed.
If you use my cookie crust: Leave cooled cheesecake in the springform pan and smooth mousse across the top. Refrigerate for at least 2-4 hours before unmolding and serving.
If you use the brownie crust: Remove the cooled cheesecake from the springform pan by carefully sliding to a flat plate. Gently place the brownie layer onto the bottom of the cheesecake mold. Carefully slide the cheesecake onto the brownie layer. Place the sides back onto the cheesecake form. Spread the mouse to the edges of the pan. Refrigerate for 2-4 hours or until firm.
Makes 16 servings.
Per 1/16 Kahlua Cheesecake with Cookie Crust: Calories: 468.6, Carbohydrates: 8.45 g, Fiber: 3 g, Net Carbohydrates: 5.45 g, Protein: 9.55 g, Fat: 34.6 g
Per 1/16 Kahlua Cheesecake with Brownie Crust: Calories: 354.5, Carbohydrates: 9.85 g, Fiber: .2.1 g, Net Carbohydrates: 7.75 g, Protein: 7.76 g, Fat: 31.7 g
Per 1/16 of cookie crust only: Calories: 95.8, Carbohydrates: 2.8 g, Fiber: .9 g, Net Carbohydrates: 1.9 g, Protein: 1.8 g, Fat: 9.2 g
Per 1/16 of brownie crust only: Calories: 77.5, Carbohydrates: 4.2 g, Fiber: 1.8 g, Net Carbohydrates: 2.4 g, Protein: 1.65 g, Fat: 6.3 g
Per 1/16 of cheesecake filling only: Calories: 242, Carbohydrates: 3.8 g, Fiber: 0 g, Net Carbohydrates: 3.8 g, Protein: 6.1 g, Fat: 22.5 g
Per 1/16 of mousse only: Calories: 35, Carbohydrates: 1.85 g, Fiber: .3 g, Net Carbohydrates: 1.55 g, Protein: .o1 g, Fat: 2.9 g