Heavenly recipe for Kahlua liqueur Cheesecake with an Oreo cookie base
200g Oreos (without the cream), crushed
100g butter, melted
250g Philadelphia cream cheese
1 1/2 eggs
1/2 tsp vanilla essence
20g corn flour
70g whipping cream
1/4 cup + 1 tbsp Kahlua
2 tbsp cocoa powder
Combine crushed Oreos and melted butter in baking tin. Put in freezer for 15 mins
Beat cream cheese until soft, then beat in sugar until smooth.
Add in eggs and vanilla essence slowly, mix well before next addition.
Add in corn flour and whipping cream and 1/4 cup Kahlua.
Pour 1 cup of the batter into separate bowl, sift in cocoa powder, add 1 tbsp Kahlua and whisk.
Pour original (light-coloured) batter on top of Oreo base.
Spoon cocoa batter onto different areas and swirl gently with a toothpick.
Cover the tin loosely with aluminum foil.
Bake in hot water bath at 180 celcius for 1 hour until set.
Leave the cake in the oven for 1/2 hr to cool down (with oven door ajar).
Chill in fridge.
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