Hello there friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust!
2tablespoonsCondensed Milk (if you do not have it use Heavy Cream and add 2 tablespoons Sugar)
For the Chocolate Cream Cheese Icing:
8ouncesCream Cheese (room temperature)
2ouncesChocolate, melted
3tablespoonsSugar
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Recipe Instructions
Preheat Oven to 325°
Prepare the Crust:
Prepare your mold like the Chef did in the video!
Process the cookies and the nuts in the food processor until it reaches the consistency of wet sand. Line bottom of pan with crumb mixture and press down using anything flat.
Prepare the Filling:
In a sauce pot, melt the butter and when melted add the chocolate. Mix in the vanilla, salt and cocoa powder.
With your mixer, beat cream cheese with paddle until soft. Add the sour cream, sugar, orange zest, Kahlua, eggs one at the time mixing thoroughly after each. Stir in melted chocolate.
Pour mixture into prepared pan and bake in a hot water bath for about 1 ½ hour, or until set in middle. Lift cake out of the water and let cool at room temperature for at least 4 hours. Using a cardboard, or a flat plate, invert the cake, remove the mold and place another plate on top of the crumbs and very carefully invert again.
Prepare the Glaze:
In a small bowl, add the gelatin, top with the water and let it bloom for at least 5 minutes.
In a saucepan, add the cream and when hot (about 220°F) add the chocolate to melt, add cocoa powder, corn syrup and condensed milk. Let the mixture to cool.
The mixture should cool enough to still be liquid and thick enough not to run all over your cake. The ultimate temperature should be around 55°F.
Prepare the Chocolate Cream Cheese Icing:
Add room temperature cream cheese in a bowl, add the melted chocolate and sugar. Blend well! Adjust sugar to your liking.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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37 Comments
Angela Bielanin
on December 24, 2024 at 7:25 am
The best cheesecake ever!
Mirna
on October 8, 2024 at 8:16 am
Thank you for all your recipes. In the video, you didn’t add sugar to the filling, but the recipe mentions one cup. Should we add sugar, or should we only use half a cup?
John
on November 24, 2024 at 7:22 pm
Yes he did, half way through adding the eggs he stopped and added the one cup of sugar and then added the rest of the eggs at the 9min mark of the video.
Eileen
on October 2, 2024 at 4:56 pm
What temperature is the correct one for this cheesecake?
Thank you chef Jean Pierre. Being a first generation Italian, it’s safe to say i know how to cook, but I always wanted to learn to cook the Jean Pierre way. I have tried many of your recipes and each one was better than the last. You are so right when you say “once you brine (pork chops) you will never not brine again. Pork chops with your mushroom gravy is my favorite meal now. Thank you from the bottom of my heart for posting such fabulous recipes and sharing your tips to make cooking easier, something most chefs would never do. I too would love to attend your book signing. God bless you! You are 90% of my t.v. Viewing.
Mustafa Augillard
on June 17, 2024 at 8:18 am
does this recipe for at high altitude, above 5,000 feet elevation? and does the ganache have to be at 55 degrees before you spread it?
Magibbly
on September 1, 2023 at 4:18 am
I didn’t have chocolate so I added baked beans. Instant family favorite. TEN STARS
Donald E Rouzano,Jr
on May 19, 2023 at 7:47 pm
what size spring pan was used for this recipe?
Chef Jean-Pierre
on June 4, 2023 at 5:44 pm
9 1/2 inches 😊
Rosemary
on October 27, 2023 at 12:34 pm
I cannot see the size of the pan used
guy
on March 20, 2023 at 5:56 am
all the ingredients are in imperial measures which is unusual for an american recipe. i would like to know if its been translated from cups and if the difference between american egg size weights and british size egg weights has been taken into consideration. a british medium egg is the same weight as an american large egg.
gm4… 180C….350F
I will be making this but i dont want it to go wrong because i used the wrong eggs.
thak you.
Cindy Freland
on December 24, 2022 at 2:40 pm
We made your chocolate cheesecake today and it turned out great. We will taste it after our Christmas eve dinner tonight. One thing we noticed is that your oven temperature is 350 in one place and 325 in another. Thanks!
Chef Jean-Pierre
on December 24, 2022 at 5:54 pm
Thanks for letting is know! We’ll have to correct that ASAP! 😊
Larissa
on December 21, 2022 at 6:55 pm
Can you use Dutch processed cocoa powder?
Chef Jean-Pierre
on December 24, 2022 at 6:10 pm
Yes! 😊
JJC
on November 28, 2024 at 9:05 am
The ganache section of the recipe needs to be updated. 220F is too hot for the cream, and by the instructions it appears that you’re supposed to add the chocolate to the pan, not the cream over the chocolate in a bowl.
Shirley
on December 10, 2022 at 5:52 pm
Do you add the gelatin at the same time as all the other ganache ingredients? Thanks.
Julian Opificius
on December 31, 2022 at 4:23 pm
I added the chocolate mixture to it, which softened it up. You should try to avoid leaving the gelatin too long before dong, so, because it wants to set up and you have to work to incorporate it.
This is a terrific recipe. One note, the video says 350 degree rather than 325, which makes sense. Also, on the ganache preparation…when and where do you add the bloomed gelatin? I added at the very end, and it really made the entire mixture smoother and a tad more runny. Still looking good, but do I but the mixture into the refrigerator to lower the temp to 55 degrees? Like 30 minutes? Any tips would be helpful. Thank you both, you’re both doing an AMMMMAZZING JOB, friends!
Pam DiSalvo
on November 28, 2022 at 11:51 am
Hi Chef JP,
I discovered your Youtube videos while desperately seeking advice on how to create the best turkey ever. My mother recently turned 89 (French) and my dad (Italian) turned 91 and I felt it was finally (lol) time for me to take over the family dinner. You are so charismatic and make everything seem so “simple friends” LOL My turkey was a HUGE success and nobody needs to know how much butter I massage under the skin…hehehehe. And the Gravy was the star of the show! Use that cornstarch.
Coincidentally I will be in Ft. Lauderdale next month and I am wondering if you are holding any public events. It would be so much fun to watch you do your show or maybe even a book signing. If nothing public going on maybe I could attend one of your Youtube tapings and add some flavor to what could be a regular ordinary but delightful event. LOL I love to laugh and you are a FUNGI !!!!
I’ll be looking for some Seven Fishes ideas for our Christmas Feast.
Sincerely,
Your new Friend Pamela DiSalvo
Chef Jean-Pierre
on December 4, 2022 at 5:34 pm
Thank you for the kind words Pam! We are glad your Thanksgiving was a success! Unfortunately the Chef does not do any public event or book signing tight now. However he is working on a new book and will schedule a National book tour soon, we’ll be sure to announce on the Channel! Thank you for supporting our channel, may you and your family have wonderful Holidays! 🙏🙏🙏😊
Tom
on December 11, 2022 at 7:01 pm
I’ve !are it but haven’t tasted it yet. When I was.making the panache I set the gelatin aside and went to the next step. When does the gelatin go in? Also what type of chocolate us used for the icing? Love your video and post looking forward to tasting this. I’ve told my French sister in law about you. She is a great baker and cook. Thank you.
romo
on January 18, 2023 at 4:32 pm
What brand springform pan did you use?
Chef Jean-Pierre
on January 19, 2023 at 7:20 pm
Wilton! 😊
Francesco Barbato
on November 27, 2022 at 10:48 am
Good evening Chef. Can you tell us the measure of the mold? Please. It is sometime difficult to guess in metric so also inches will be fine. Regard.
Chef Jean-Pierre
on December 4, 2022 at 5:35 pm
It is a 9″ inches round! 😊
Francesco
on December 13, 2022 at 12:27 pm
Many thanks Chef and happy holidays.
Chef Jean-Pierre
on December 15, 2022 at 9:50 am
Thank you, Francesco! Happy holidays to you too!
Bret Beasley
on December 22, 2022 at 6:14 pm
First time ever making a cheese cake. It is in the oven right now. Making this for our anniversary dinner. Will be accompanied with your rack of lamb on Christmas eve.
Merry Christmas. Thank you JP. Your Amazing. 😆
Chef Jean-Pierre
on December 24, 2022 at 6:04 pm
Merry Christmas! And Bon Appetit!!! 😊
Anna Cooper
on November 25, 2022 at 3:06 pm
not too sweet, next time I will use milk chocolate
Douglas Clark
on November 23, 2022 at 10:46 pm
The recipe is missing when to add the gelatin. Folding it in to the ganache when cooking. Hope it’s ok.
What size is that spring form pan? Im guessing 12″…
Chef Jean-Pierre
on December 4, 2022 at 5:47 pm
It is a 9″ inch! 😊
Mark
on November 18, 2022 at 8:29 pm
This looks amazing! Is there a liqueur that you recommend to add if I don’t like the coffee flavor of Kahlua?
Chef Jean-Pierre
on November 21, 2022 at 4:15 pm
Bailey’s, Amaretto, Grand Marnier works very well! 😊
Billy
on November 24, 2022 at 11:51 am
The video says bake at 350 and the written recipe says 325. I made it at 350 and it looks fabulous but won’t be able to taste it until later. I can’t wait. God bless you Chef I hope you keep it up for many years to come.
Jessie
on December 9, 2023 at 8:00 pm
Can I use coffee I stead of the liquor? We don’t consume alcohol.
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The best cheesecake ever!
Thank you for all your recipes. In the video, you didn’t add sugar to the filling, but the recipe mentions one cup. Should we add sugar, or should we only use half a cup?
Yes he did, half way through adding the eggs he stopped and added the one cup of sugar and then added the rest of the eggs at the 9min mark of the video.
What temperature is the correct one for this cheesecake?
Thank you chef Jean Pierre. Being a first generation Italian, it’s safe to say i know how to cook, but I always wanted to learn to cook the Jean Pierre way. I have tried many of your recipes and each one was better than the last. You are so right when you say “once you brine (pork chops) you will never not brine again. Pork chops with your mushroom gravy is my favorite meal now. Thank you from the bottom of my heart for posting such fabulous recipes and sharing your tips to make cooking easier, something most chefs would never do. I too would love to attend your book signing. God bless you! You are 90% of my t.v. Viewing.
does this recipe for at high altitude, above 5,000 feet elevation? and does the ganache have to be at 55 degrees before you spread it?
I didn’t have chocolate so I added baked beans. Instant family favorite. TEN STARS
what size spring pan was used for this recipe?
9 1/2 inches 😊
I cannot see the size of the pan used
all the ingredients are in imperial measures which is unusual for an american recipe. i would like to know if its been translated from cups and if the difference between american egg size weights and british size egg weights has been taken into consideration. a british medium egg is the same weight as an american large egg.
gm4… 180C….350F
I will be making this but i dont want it to go wrong because i used the wrong eggs.
thak you.
We made your chocolate cheesecake today and it turned out great. We will taste it after our Christmas eve dinner tonight. One thing we noticed is that your oven temperature is 350 in one place and 325 in another. Thanks!
Thanks for letting is know! We’ll have to correct that ASAP! 😊
Can you use Dutch processed cocoa powder?
Yes! 😊
The ganache section of the recipe needs to be updated. 220F is too hot for the cream, and by the instructions it appears that you’re supposed to add the chocolate to the pan, not the cream over the chocolate in a bowl.
Do you add the gelatin at the same time as all the other ganache ingredients? Thanks.
I added the chocolate mixture to it, which softened it up. You should try to avoid leaving the gelatin too long before dong, so, because it wants to set up and you have to work to incorporate it.
This is a terrific recipe. One note, the video says 350 degree rather than 325, which makes sense. Also, on the ganache preparation…when and where do you add the bloomed gelatin? I added at the very end, and it really made the entire mixture smoother and a tad more runny. Still looking good, but do I but the mixture into the refrigerator to lower the temp to 55 degrees? Like 30 minutes? Any tips would be helpful. Thank you both, you’re both doing an AMMMMAZZING JOB, friends!
Hi Chef JP,
I discovered your Youtube videos while desperately seeking advice on how to create the best turkey ever. My mother recently turned 89 (French) and my dad (Italian) turned 91 and I felt it was finally (lol) time for me to take over the family dinner. You are so charismatic and make everything seem so “simple friends” LOL My turkey was a HUGE success and nobody needs to know how much butter I massage under the skin…hehehehe. And the Gravy was the star of the show! Use that cornstarch.
Coincidentally I will be in Ft. Lauderdale next month and I am wondering if you are holding any public events. It would be so much fun to watch you do your show or maybe even a book signing. If nothing public going on maybe I could attend one of your Youtube tapings and add some flavor to what could be a regular ordinary but delightful event. LOL I love to laugh and you are a FUNGI !!!!
I’ll be looking for some Seven Fishes ideas for our Christmas Feast.
Sincerely,
Your new Friend Pamela DiSalvo
Thank you for the kind words Pam! We are glad your Thanksgiving was a success! Unfortunately the Chef does not do any public event or book signing tight now. However he is working on a new book and will schedule a National book tour soon, we’ll be sure to announce on the Channel! Thank you for supporting our channel, may you and your family have wonderful Holidays! 🙏🙏🙏😊
I’ve !are it but haven’t tasted it yet. When I was.making the panache I set the gelatin aside and went to the next step. When does the gelatin go in? Also what type of chocolate us used for the icing? Love your video and post looking forward to tasting this. I’ve told my French sister in law about you. She is a great baker and cook. Thank you.
What brand springform pan did you use?
Wilton! 😊
Good evening Chef. Can you tell us the measure of the mold? Please. It is sometime difficult to guess in metric so also inches will be fine. Regard.
It is a 9″ inches round! 😊
Many thanks Chef and happy holidays.
Thank you, Francesco! Happy holidays to you too!
First time ever making a cheese cake. It is in the oven right now. Making this for our anniversary dinner. Will be accompanied with your rack of lamb on Christmas eve.
Merry Christmas. Thank you JP. Your Amazing. 😆
Merry Christmas! And Bon Appetit!!! 😊
not too sweet, next time I will use milk chocolate
The recipe is missing when to add the gelatin. Folding it in to the ganache when cooking. Hope it’s ok.
What size is that spring form pan? Im guessing 12″…
It is a 9″ inch! 😊
This looks amazing! Is there a liqueur that you recommend to add if I don’t like the coffee flavor of Kahlua?
Bailey’s, Amaretto, Grand Marnier works very well! 😊
The video says bake at 350 and the written recipe says 325. I made it at 350 and it looks fabulous but won’t be able to taste it until later. I can’t wait. God bless you Chef I hope you keep it up for many years to come.
Can I use coffee I stead of the liquor? We don’t consume alcohol.