Kahlua Cheesecake Recipe

Name: Kahlua Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zwieback Crust; 2 envelopes unflavored gelatin; 1/2 c. Kahlua; 1/2 c. water; 3 eggs, separated; 1/4 c. sugar; 1/8 tsp. salt; 2 (8 oz.) pkg. cream cheese; 1 c. whipping cream; shaved or curled chocolate

Servings: persons

1
Prepare Zwieback Crust.
2
In top of double boiler, soften gelatin in Kahlua and water.
3
Beat in egg yolks, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened.
4
Beat cheese until fluffy.
5
Gradually beat in Kahlua mixture; cool.
6
Beat egg whites until stiff, but not dry.
7
Beat cream stiff.
8
Fold egg whites and cream into cheese mixture.
9
Pour into prepared pan.
10
Chill 4 or 5 hours or overnight.
11
Remove from refrigerator 15 minutes before serving.
12
Decorate with shaved or curled chocolate.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Zwieback Crust, 2 envelopes unflavored gelatin, 1/2 c. Kahlua, 1/2 c. water, and more.

Yes, Kahlua Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kahlua Cheesecake

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