Tonya is asking me to make this for Christmas this year. So I guess I will be making this for Christmas.
Ingredients
For Crust
2¼ cups Brownie Brittle or other chocolate wafer cookie,
crushed
½ cup melted butter
Cheesecake
32 ounces cream cheese
2 cups sour cream
5 eggs
¾ cup Kahlua
½ cup sugar
2 tablespoons cornstarch
1 ½ teaspoons vanilla paste or vanilla
Kahlua Whipped Cream
2 cups heavy whipping cream
1 cup Kahlua
1 packet unflavored gelatin (about 2 teaspoons)
¼ cup hot water
Instructions
Put Brownie Brittle into a ziplock bag and crush it with a
rolling pin (or food process it until it is crumbs). Put in the bottom of a 10
inch springform pan and mix in the melted butter. Press evenly into the bottom
of the pan.
Beat cream cheese until smooth. Add sour cream and eggs.
Beat until smooth.
Add the remaining ingredients and beat until smooth. Pour
onto prepared crust.
Wrap the pan in 2 layers of aluminum foil and set in a
baking dish. Pour water into the baking dish until it is half way up the sides
of the springform pan.
Bake in a 300°F oven for 2 hours. The top should be golden
brown.
Let cool.
Kahlua Whipped cream
Mix gelatin into hot water and set aside to cool to room
temperature.
Beat heavy cream until stiff peaks form. Add Kahlua and
gelatin and beat until stiff.
Top cheesecake with Kahlua whipped cream.
Notes
A half batch of the Kahlua Whipped Cream is enough to top
the cake. The full batch gives more volume.
Comments and suggestions are ALWAYS welcome.
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