Oreo Kahlua Cheesecake (Print-Friendly Version)
# What You'll Need:
→ Oreo Base
01 -
Melted unsalted butter, 60 ml
02 -
About 2 cups Oreo cookies crushed, roughly 26 cookies
→ Kahlua Cheesecake Mix
03 -
3 large eggs plus 2 more egg yolks, all at room temp
04 -
680 g full-fat brick cream cheese softened
05 -
Instant coffee powder, 2 teaspoons
06 -
Granulated sugar, 200 g
07 -
Sour cream full fat, 240 ml at room temperature
08 -
Kahlua, 60 ml plus an optional extra 15-30 ml
→ Chocolate Topping
09 -
Dark or semi-sweet chocolate finely chopped, 170 g (50-70% cacao)
10 -
Whipping cream, 45 ml
11 -
Kahlua, 45 ml or swap for more cream if you like
→ Water Bath
12 -
Hot water for baking in pan
# Step-by-Step Directions:
01 -
Set oven to 180°C (350°F) or 170°C (325°F) if it’s convection. Wrap a 23 cm springform pan with foil 3 or 4 times around sides and bottom to stop leaks but keep the inside clear.
02 -
Crush Oreos into fine crumbs using a roller or food processor. Mix crumbs with melted butter and press firmly into the pan’s bottom and slightly up the sides. Bake for 8 minutes, then take out but leave oven on.
03 -
Stir coffee powder into 60 ml Kahlua until it dissolves. Beat cream cheese and sugar until smooth, scraping the bowl sides. Add sour cream, then slowly add the Kahlua coffee mix on low speed. Taste and add up to 30 ml more Kahlua if you want stronger flavor.
04 -
Whisk whole eggs with extra yolks. Stir the eggs into cream cheese mix in small batches, mixing until just combined with no egg streaks. Scrape bowl between each addition.
05 -
Place foil-wrapped pan with crust in the center of a bigger roasting pan. Pour in the batter and smooth the top. Add hot water to the bigger pan until it reaches about 2-3 cm around the springform pan.
06 -
Bake on the middle-lower shelf for 50-60 minutes until the edges look set and the middle jiggles gently like jelly. When baked, carefully take out the pan and water bath.
07 -
Let cheesecake cool down in the water bath to room temp. Take off the springform side and put the cake on a wire rack until not warm. Cover and chill it at least 6 hours or overnight.
08 -
Heat cream and Kahlua until almost boiling. Pour this over the chopped chocolate and let it sit for 3 minutes. Stir well till smooth. If it’s not smooth, warm gently for 30 seconds and whisk again.
09 -
Take off springform pan sides and remove foil carefully. Wipe off any moisture softly. Spread ganache evenly over chilled cheesecake. Put back in fridge till ready to serve. Cut with a sharp, thin knife, wiping it clean between slices.
# Helpful Notes:
01 -
Use full-fat brick cream cheese softened for the best texture. Chill cheesecake at least 6 hours before eating.
02 -
Wrap your springform pan tightly with foil to keep water from leaking in during the water bath.
03 -
Make your ganache just before serving or a few hours ahead. Keep it cold and whisk again if needed.
04 -
Use a 23 cm pan. 8-inch pans are too small and 25 cm pans make thinner cheesecake that bakes faster.