Kahlua Cheesecake

Pat Duran


This cheesecake recipe is the one that goes with the Zwieback Crust.


★★★★★ 1 vote

9-inch springform cheesecake
25 Min


  • 1
    zwieback crust
  • 2 pkg
    knox unflavored gelatine
  • 1/2 c
  • 1/2 c
  • 3 large
    eggs, separated
  • 1/4 c
    granulated sugar
  • 1/8 tsp
  • 2 pkg
    8 oz. each cream cheese, softened
  • 1 c
    whipping cream
  • ·
    curled chocolate or mini chocolate chips

How to Make Kahlua Cheesecake


  1. Make the Zwieback Crust found in Our Favorite Pie Shells Group
  2. In top of double boiler, soften gelatine in Kahlua and water. Beat in egg yolks, sugar and salt. Cook over simmering water, stirring constantly until slightly thickened. Beat cream cheese until fluffy.
    Gradually beat in kahlua mixture; cool. Beat egg whites until stiff peaks form. Whip cream until stiff peaks form.
    Fold egg whites and cream into kahlua-cheese mixture. Pour into prepared crust. Chill 4 hours or overnight. Remove from refrigerator 15 minutes before serving.
    Garnish, with chocolate curls or chips.
  3. For a tasty touch: Spoon kahlua over each serving.

Printable Recipe Card

About Kahlua Cheesecake

Course/Dish: Cakes, Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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