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white chocolate coffee cheesecake

Using a coffee liqueur (Kahlua), white chocolate (Lindt) & good, strong coffee this decadent dessert can be made a day or two ahead or serving & is certain to be a hit. Remove the cream cheese a couple of hours ahead of time before making the cheesecake.
Prep Time20 mins
chilling8 hrs 30 mins
Total Time8 hrs 50 mins
Course: Dessert
Cuisine: American, Australian
Servings: 10

Equipment

  • 9-inch (22cm) springform pan

Ingredients

  • 12 oz vanilla flavored or plain cookies (I used Nilla Wafers)
  • 1/2 cup butter, melted
  • 1/2 cup strong black coffee
  • 1 envelope unflavored gelatin
  • 12 oz white chocolate (340g) I use Lindt chocolate, plus extra*
  • 2 8 oz packages cream cheese, softened (2 x 250g)
  • 1/2 cup granulated sugar
  • 1/4 cup coffee flavored liqueur I use Kahlua
  • 1 cup heavy cream
  • chocolate covered coffee beans for decoration, optional

Instructions

  • Grease 9-inch (22cm) springform pan & line base & side with parchment paper.
  • Crush cookies in food processor until they're fine crumbs. Add melted butter & process until well combined. Scrape mixture into prepared pan. Using a straight-sided, flat bottom glass, press mixture over base & three-quarters of the way up the side of pan. Refrigerate for 30 minutes.
  • Place coffee in small saucepan; sprinkle gelatin over coffee. Stir over medium-low heat until gelatin is dissolved; cool.
  • Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute; stir. Continue to microwave for 20-second intervals until chocolate is melted.
  • Beat cream cheese, sugar & liqueur in large bowl with electric mixer for 5 minutes or until smooth. Add chocolate & gelatin mixture; beat until well combined & very smooth. Scrape the mixture into the crust; smooth the top. Cover & refrigerate or 8 hours or overnight until cold & set.
  • Beat whipping cream in small bowl with electric mixer until soft peaks form. Spread cream over cheesecake. Remove the outer springform ring from the cheesecake. Carefully slide a large knife or spatula under the cheesecake to remove from the metal base. I leave the parchment paper attached usually to ensure the cheesecake doesn’t crack. Decorate with coffee beans &/or extra white chocolate if desired (see note below) Serves 10.

Notes

*This is an optional part of the recipe: I melted extra white chocolate, crushed chocolate covered coffee beans & sprinkled over the runny chocolate, then let it cool. When cooled, I shaved the chocolate with a knife & sprinkled it over the top of the cheesecake along with extra coffee beans.