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A rich, tangy cheesecake with a hint of coffee liqueur and chocolate. Tastes just like tiramisu!
Heat oven to 350°F. Fill a roasting pan (or pan large enough to accommodate the springform) with 2 inches with tap water, set inside oven while it heats. Wrap the outside of an 8- or 9-inch springform pan with heavy duty foil, ensuring there is no way water can leak through at least halfway up the sides of the pan.
Place the ladyfingers and Vanilla Wafers in a food processor and pulse into fine crumbs. Mix the melted butter and 3 tablespoons of Kahlua into the crumbs. Press into the bottom of the springform pan.
In a large bowl, mix cream cheese, sour cream, and sugar until very smooth. Add the rest of the coffee liqueur (4 tablespoons), and mix well. Add the eggs and the flour; mix slowly until just smooth. Batter might be as thick as pudding, which is OK. Do not over-mix at this point. Pour batter into crust and spread evenly with a spoon or offset spatula.
Place the springform pan inside the water bath on the middle rack of the oven. Bake for 60 minutes, or until just set. Then open the oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Then remove cake from oven, and let it finish cooling in the pan set on a cooling rack.
Refrigerate for at least 3 hours, or overnight before attempting to remove the edge of the springform pan. Right before serving, grate the semi-sweet chocolate over the top.
Adapted from All Recipes.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!