Monday, 10 August 2015

Chocolate Kahlua Cheesecake

This cheesecake is oh so very dangerous.  Why?  Because it's simple to make and a sllllightly healthier (and a little cheaper) option when it comes to the mighty cheesecake.  But it's just as decadent! 

The difference with this cheesecake is that you use only one package of cream cheese.  The other two packages are substituted with sour cream and ... stay with me now ... cottage cheese. Ohhhh m'gravy!  This recipe is the BEST way to eat cottage cheese!

The recipe hails from a cookbook from two awesome Canadian sisters, Greta and Janet Podleski who have put out the uber popular LooneySpoons, Crazy Plates, Eat, Drink and Be Merry, and their latest book, The Looneyspoons Collection cookbooks. They make eating healthier taste so very good and seem like a couple of fun gals t'boot.  If you haven't picked up any of their cookbooks yet I highly suggest you do.  They have great recipes, cool cooking tidbits and our notorious Canadian sense of humour.

This isn't my first rodeo with this cheesecake but I did make it again for Boy 2 and Brad's birthdays a couple of weeks ago for a big family gathering.  Itt was inhaled, y'all!  A small piece will do you because it is rich and smooth and goes down well with a nice cuppa Joe after a good meal.

The prep is easy with the use of your blender/food processor but keep in mind that you won't be able to whip one of these babies up for a quick snack.  It takes almost an hour and a half to bake and two hours to sit in the oven afterwards and then it has to chill overnight.  But that's a blessing because if this cheesecake was as quick to make as it is delicious then we'd all be in trouble.  

Easy to prep.  Looks amazing.  Tastes incredible.  That's a Hat Trick when it comes to any recipe.  Enjoy!



1 cup chocolate Oreo baking crumbs
1 tbsp brown sugar
1 tbsp butter or margarine, melted
2 cups low-fat (1%) cottage cheese
2 cups sour cream (they recommend low-fat I used full fat)
1 - 8oz package of cream cheese, softened (I used low-fat)
1 cup white sugar
1/2 cup packed brown sugar
2/3 cup cocoa
3 eggs
2 tbsp cornstarch
1 tsp vanilla
1/4 cup Kahlua or coffee liqueur
Fresh strawberries for garnish (optional)

Preheat oven to 350F.

To make crust - Combine crumbs, brown sugar and melted butter in a small bowl.  Mix well.  Spray a 9” spring-form pan with cooking spray (I used a 10” pan).  Press crumb mixture evenly over bottom of pan.  Bake for 10 minutes.  Remove from heat and let cool.  Reduce oven heat to 325F.

In a blender or food processor, whirl cottage cheese, sour cream and cream cheese until smooth.  Set aside.

In a large bowl, beat together both sugars, cocoa and eggs on medium speed of electric mixer.  Add cream cheese mixture and beat until smooth.  Add cornstarch and beat again.  Add vanilla and Kahlua and beat until mixture is well blended.

Pour batter onto prepared crust.  Bake for 1 hour and 20 minutes.  Cheesecake will appear puffy and will jiggle slightly when shaken.  Turn off heat.  Open oven door halfway and let cake cool in oven for 2 hours (this will prevent the cheesecake from cracking and the cake will continue to cook too).  Chill cheesecake overnight. 

Before serving, run a knife around the edge of the pan and remove the sides.  Garnish with fresh strawberries, if desired.

Servings: 12

Source: Crazy Plates cookbook page 151

2 comments:

shelleyrae @ book'd out said...

Hmm not really sure how I feel about the cottage cheese, but an interesting recipe!

Laurie@The Baking Bookworm said...

Hey Shelleyrae - no worries. You don't taste the cottage cheese at all. It still gives it the right cheesecake texture. It's all about the chocolate here! :)

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