Kahlua Oreo Ganache (Printable Version)
# What You'll Need:
→ Oreo Base
01 -
1/4 cup melted unsalted butter
02 -
26 Oreo cookies with filling (makes about 2 cups when crushed)
→ Kahlua Cream Cheese Layer
03 -
1 cup regular sour cream, let it warm up
04 -
24 ounces full-fat brick cream cheese, soften first
05 -
2 large egg yolks, brought to room temperature
06 -
1 cup white sugar
07 -
2 teaspoons instant coffee granules
08 -
1/4 cup Kahlua (plus a little more if you want extra flavor)
09 -
3 big eggs, let them come to room temperature
10 -
Hot water for baking in a water bath
→ Chocolate Topping
11 -
3 tablespoons heavy cream
12 -
6 ounces of dark or semi-sweet chocolate (50–70 percent cacao), finely chopped
13 -
3 tablespoons Kahlua or just use more heavy cream if needed
# Steps to Follow:
01 -
Crank your oven to 350°F (180°C). If you've got a convection oven, set it to 325°F (170°C). Fully cover the bottom and sides of a 9-inch springform pan with several layers of foil so water can't sneak in.
02 -
Toss whole Oreos into a bag or food processor and crush them up fine. Stir in the melted butter so the crumbs get all coated and damp.
03 -
Dump the cookie mixture into your wrapped springform. Squish the crumbs firmly across the bottom and a little bit up the sides. Bake for about 8 minutes. Don't unwrap it yet—just leave it out while you keep the oven going.
04 -
Grab a small bowl and mix the instant coffee with the Kahlua until all the coffee has melted in.
05 -
Use a big bowl and beat together softened cream cheese and sugar until no lumps are left. Beat in the sour cream. Add your Kahlua-coffee mix next. Grab a spoonful—taste it. If you want it boozier, splash in more Kahlua.
06 -
Crack the eggs and yolks into a new bowl and whisk them up. Pour the eggs into the cream cheese mix in a couple of goes, scraping down the bowl and only beating until you can't see streaks.
07 -
Center that springform pan (with baked crust) in a bigger roasting pan. Pour in the filling and level the top. Carefully add hot water to the roasting pan so it comes halfway up the sides of the springform.
08 -
Let it bake for 50–60 minutes. The center should move just a little without sloshing if you shake it.
09 -
Turn the oven off and leave the cake inside for 1 hour with the door closed. Pull out the roasting pan. Let everything cool till the water hits room temp. Shift the springform to a rack until it's barely warm.
10 -
Cover up the pan and chill in the fridge for at least 6 hours, but overnight's even better.
11 -
Put your chopped chocolate in a bowl. Warm the Kahlua and cream in a pan until it's steaming, then pour over the chocolate. Wait three minutes. Stir till smooth. Pop it in the microwave super briefly if bits are left unmelted.
12 -
Pull the cheesecake from the fridge. Take the foil off, then run a skinny knife around the edge. Open up the springform ring. Wipe away any dampness you see on top.
13 -
Pour the glossy ganache on top, pushing it toward the edges so it slowly drips down the sides. Chill until set. When you're ready to eat, slice with a sharp thin knife and wipe it clean after every cut.
# Additional Tips:
01 -
Always reach for full-fat, brick cream cheese so the cake turns out thick and smooth. Make sure all your dairy and eggs aren't chilly before you start so the batter blends easily.
02 -
If you swap to a 10-inch springform, the cake will be shorter—just bake closer to 40–50 minutes. Don't try an 8-inch pan since the filling will overflow.
03 -
It's got to chill at least 6 hours (or overnight) so you get sharp, perfect slices.
04 -
Pour ganache right before you slice, or pass it at the table so everyone can heap on their own.