Kahlua Fantasy Chocolate Cheesecake

All recipes really are are a set of instructions. They are like a set of directions telling you what to do. Like a set of directions, recipes have been tried by many people, but the taste may be not what you expect. It may be too sweet, too spicy, not spicy enough, etc.
It is OK to tweak a recipe to your liking, as long as you follow the general set of instructions given so you don’t make mistakes when doing so.

Here is this week’s recipe:
Please note this recipe contains alcohol.

Kahlua Fantasy Chocolate Cheesecake

1 1/3 cups chocolate wafer crumbs
1/4 cup butter, softened
1 tablespoon granulated sugar
1 1/2 cups semisweet chocolate chips
1/4 cup coffee liqueur
2 tablespoons butter
2 large eggs
1/3 cup granulated sugar
1/4 teaspoon salt
2 (8-ounce) packages cream cheese, softened
1 cup heavy cream
3 tablespoons powdered sugar

1. Preheat oven to 325°F (160°C).
2. In a bowl combine chocolate wafer crumbs, melted butter and 1 tablespoon sugar. Pat into bottom of 9-inch springform pan. Set aside.
3. In a small saucepan over medium heat, melt semi-sweet chocolate chips with coffee liqueur and 2 tablespoons butter; stir until smooth. Set aside.
4. In a bowl, combine eggs, 1/3 cup sugar, and salt. Add cream cheese; blend well. Gradually blend in the chocolate mixture. Turn into the prepared crust. Bake for 40 minutes, or until filling is set. Remove from the oven and let stand at room temperature for 1 hour. Then refrigerate for 3 hours. Whip cream and powdered sugar to stiff peaks. Garnish cheesecake.

Makes 12 servings.

Chocolate Cherry Cheesecake

I think I can improve a recipe. Can I do so?
Yes! If you can make a recipe a little better so that it tastes better and looks better, go ahead and do so. If you do, please submit it to your peers and to your friends so they can try and give you feedback. Here is this week’s recipe:


Chocolate Cherry Cheesecake

1 (9-ounce) package chocolate wafer cookies, crushed into fine crumbs
1/2 cup unsalted butter, melted
1 (12-ounce) package semisweet chocolate chips
2 cups whipping cream, divided use
3 (8-ounce) packages cream cheese, softened
1/4 cup granulated sugar
4 large eggs
3/4 cup cherry liqueur
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling

1. In a large bowl, combine chocolate wafer crumbs and melted butter. Pat firmly into a 9-inch springform pan, covering the bottom and halfway up the sides; refrigerate while preparing filling.
2. Preheat the oven to 325°F (160°C).
3. In a double boiler over hot (not boiling) water, melt chocolate chips and 11/2 cups cream; stir until smooth. Set aside.
4. In a large mixing bowl, combine cream cheese and sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add the chocolate mixture, cherry liqueur, and vanilla; mix until blended. Pour into the prepared crust.
5. Bake for 60 minutes. Turn the oven off and let stand in oven with door open for 1 hour. Remove from oven, wrap and refrigerate overnight.
6. Spread cherry pie filling over the top of cheesecake 1-inch from the edge. Decorate the edge with remaining cream whipped to soft peaks.

Makes 12 servings.