An Amazing Chocolate Cheesecake Recipe!
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!
For the Crust:
- 10 ounces Dark Chocolate Oreo Cookies
- ½ cup 2 ounces Hazelnuts or any mixed nuts
- 2 ounces Butter melted
For the Filling:
- 4 ounces Sweet Butter
- 4 ounces Dark Chocolate (the Chef uses 74% cocoa)
- 1 tablespoon Pure Vanilla Extract
- 1 dash of Salt
- 4 tablespoon Cocoa Powder
- 2 pounds Cream Cheese, room temperature
- 16 ounces Sour Cream
- 7 Large Eggs
- 1 cup Sugar
- 1 Orange zest
- 2 ounces Kahlua (measure carefully😊)
For the Glaze:
- 1 tablespoon Gelatin Powder
- 2 ounces Water (room temperature)
- 6 ounces Heavy Whipping Cream
- 5 ounces Chocolate
- 1 ounce Cocoa Powder
- 2 tablespoons Dark Corn Syrup (or honey)
- 2 tablespoons Condensed Milk (if you do not have it use Heavy Cream and add 2 tablespoons Sugar)
For the Chocolate Cream Cheese Icing:
- 8 ounces Cream Cheese (room temperature)
- 2 ounces Chocolate, melted
- 3 tablespoons Sugar
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.
You can find the items below used in making this dish at our online store!
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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.
I will be making this but i dont want it to go wrong because i used the wrong eggs.
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?
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.
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.
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?
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.