How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Prepare the crust: process the cookies and nuts until they resemble wet sand. Press the crumbs into the bottom of the pan with something flat.
2. Make the filling: melt the butter in a saucepan, then add the chocolate. Stir in the vanilla, salt and cocoa powder.
3. Beat the cream cheese with the paddle until soft. Add the sour cream, sugar, orange zest and Kahlua, then the eggs one at a time, mixing well after each. Stir in the melted chocolate.
4. Pour the filling into the crust and bake in a hot water bath for about 1½ hours, until set in the middle.
5. Lift the cake out of the water and let it cool at room temperature for at least 4 hours.
6. Invert the cake onto a board or flat plate, remove the mold, then place another plate on top of the crumbs and carefully invert again.
7. Glaze: bloom the gelatin in the water for at least 5 minutes. Heat the cream to about 220°F, add the chocolate to melt, then stir in the cocoa powder, corn syrup and condensed milk. Let it cool until it is still liquid but thick enough not to run off the cake, ideally around 55°F.
8. Icing: beat the room-temperature cream cheese with the melted chocolate and sugar until well blended, adjusting the sugar to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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EggCreamCream cheeseChocolateSour creamOrangeDark chocolatePine nut