Kahlua Oreo Cheesecake Delight (Printable Version)
# What You'll Need:
→ Oreo Crust
01 -
26 Oreo cookies, crushed (approx. 2 cups)
02 -
60 ml unsalted butter, melted
→ Kahlua Cheesecake Filling
03 -
2 teaspoons instant coffee powder
04 -
60 ml Kahlua, plus 15-30 ml extra optional
05 -
680 g full-fat brick-style cream cheese, room temperature
06 -
200 g granulated sugar
07 -
240 ml full-fat sour cream, room temperature
08 -
3 large eggs, room temperature
09 -
2 large egg yolks, room temperature
→ Chocolate Ganache
10 -
170 g dark chocolate (50-70% cacao) or semi-sweet, finely chopped
11 -
45 ml whipping cream
12 -
45 ml Kahlua (can substitute with additional 45 ml whipping cream)
→ Water Bath
13 -
Hot water for baking bath
# How to Make It:
01 -
Preheat oven to 180°C (350°F) or 170°C (325°F) for convection. Wrap a 23 cm springform pan with aluminum foil 3-4 times covering bottom and sides, leaving interior uncovered to prevent leaks.
02 -
Crush Oreos to fine crumbs using a food processor or rolling pin in a bag. Combine crumbs with melted butter, press evenly into pan bottom with a slight edge. Bake 8 minutes. Remove and keep oven on.
03 -
Dissolve instant coffee powder into 60 ml Kahlua. Beat cream cheese and sugar until smooth, scraping sides frequently. Mix in sour cream. On low speed, blend Kahlua-coffee mixture in. Taste and add up to 30 ml more Kahlua if desired.
04 -
Whisk whole eggs with additional yolks. Add eggs gradually to cream cheese mixture in 2-3 batches, mixing just until fully combined and no egg visible, scraping bowl after each addition.
05 -
Place foil-wrapped pan with crust in center of large roasting pan. Pour batter into crust, smoothing top. Pour hot water into roasting pan to 2-3 cm depth around springform pan.
06 -
Bake 50-60 minutes on middle-lower oven rack until edges set but center slightly wobbly like jelly. Remove pan from oven and water bath when done.
07 -
Allow cheesecake to cool in water bath to room temperature. Remove springform pan and place on wire rack until no longer warm. Cover top and refrigerate minimum 6 hours or overnight.
08 -
Combine cream and Kahlua; heat until near boiling. Pour over chopped chocolate and let sit 3 minutes. Whisk until smooth, reheating gently for 30 seconds if lumps remain.
09 -
Release springform pan side and remove foil. Wipe any condensation gently. Pour ganache evenly over chilled cheesecake. Return to fridge until serving. Slice with a sharp thin knife, wiping blade between slices for clean cuts.
# Additional Tips:
01 -
Use full-fat brick-style cream cheese at room temperature for best texture. Chill cheesecake at least 6 hours before serving.
02 -
Wrap springform pan tightly with foil to prevent water from seeping in during water bath.
03 -
Make ganache just before serving or several hours ahead; refrigerate and re-whisk if needed.
04 -
Use a 23 cm pan; an 8-inch pan is too small and a 25 cm pan will produce a thinner cheesecake with reduced baking time.