Joe’s World Famous, Extra Decadent, Kahlua Cheesecake
Easy to make and fabulous flavor!
Graham Cracker Crust
1 ½ cups ground graham crackers (Try the chocolate or cinnamon)
6 Tbl melted butter
¼ cup sugar
¼ tsp cinnamon
Mix together all ingredients well with a fork or in a food processor. Press mixture into the bottom ½ an inch up the sides of a pie pan or a spring form pan (for the cheesecake use a spring form pan). Place in the refrigerator for 20 minutes to firm up a bit. Use with cheesecake or other cream pies.
Cake:
The trick to making this Cheesecake so smooth and creamy is baking it in a water bath and letting it cool down in the oven.
2 lbs. Cream cheese
1 1/3 cups sugar
4 large eggs
¼ cup heavy cream
¼ cup sour cream
1 tsp. grated lemon zest
2 tsp. vanilla extract
2 Tbl. Kahlua or any coffee liqueur
Cut up the cream cheese and work it a few pieces at a time, until creamy, in the bowl of a tabletop mixer or food processor, on medium or high. Work in the sugar, then the eggs one at a time, scraping down the sides of the bowl or processor with a rubber spatula between each egg. Then set on low and work in the cream, sour cream, lemon zest and vanilla extract. Pour the batter into the pan with the crust and smooth out the top. Drizzle the Kahlua over the top. Place a sheet pan or shallow baking dish large enough to hold the spring form pan in a pre heated 375ºf oven and then place the spring form pan in the sheet pan. Add cold water about ¾ on an inch deep be careful not to spill any of the water into the cheesecake. Bake for 20 minutes reduce heat to 300ºf and continue baking for 40 minutes more or until the center of the cheesecake sets. Turn off the oven and allow the cheesecake to cool for 1 hour in the oven. Remove from oven allow to cool at room temperature for 15 minutes and then place in the refrigerator to cool fully. Work a pastry knife or butter knife around the edges of the spring form pan and remove the ring. Cut it up into pieces and eat it… Yumm!
Serves 12
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