Kahlua Cheesecake(Crustless)
A rich, crustless cheesecake infused with Kahlua and cocoa, featuring creamy cheese layers with a hint of coffee liqueur—perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Combine cottage cheese and cream cheese in a large bowl of an electric mixer. Beat at high speed until creamed.
- Gradually add sugar, beating well after each addition.
- In a separate bowl, beat eggs, cornstarch, flour, and vanilla together.
- Stir sour cream and melted butter into the egg mixture.
- Blend the cheese and egg mixtures together.
- Pour the batter into a well-greased 10-inch spring-form pan.
- Mix cocoa with Kahlua and swirl into the batter.
- Bake at 350°F (175°C) for 70 minutes.
- Turn off the oven and cool in the oven for 1 hour without opening the door.
- Chill the cake until firm before serving.
Tips & Substitutions
For a creamier texture, ensure both the cottage cheese and cream cheese are at room temperature before mixing. You can substitute the Kahlua with coffee liqueur or omit it for a non-alcoholic version. If you prefer a sweeter cake, consider using a bit more sugar or adding chocolate chips. Make sure to beat the mixture well to incorporate air for a lighter cheesecake.
Serving Suggestions
Serve the Kahlua cheesecake chilled, garnished with a dollop of whipped cream or a light dusting of cocoa powder. It pairs beautifully with fresh strawberries or a berry compote for added sweetness. For a delightful coffee break, enjoy it alongside a cup of your favorite brew, or try it with a slice of 1930 Tomato Soup Cake for a unique dessert spread.
Storage & Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. If you want to keep it longer, freeze individual slices wrapped in plastic wrap and then in foil for up to 2 months. Thaw in the refrigerator before serving and enjoy the same delicious taste.
Nutrition & Diet Analysis (per serving)
Each serving of Kahlua Cheesecake(Crustless) contains roughly 348 calories, with 10g protein, 45g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (40% of the Daily Value), vitamin C (25% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but it may slightly alter the texture and richness of the cheesecake. The cake might not be as creamy, but it will still taste delicious. Make sure to beat it well to incorporate air into the mixture.
What can I use instead of sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt or a mix of cream cheese and milk to achieve a similar tangy flavor and creamy texture. Both options will work well in this cheesecake recipe.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Be careful not to overbake, as this can lead to cracks in the surface.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).