Kahlua Cheesecake

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  • 250 g plain sweet biscuits, crushed
  • 125 g buttter, melted
  • 2 teaspoons cinnamon
  • juice of 1 lemon
  • 4 tablespoons kahlua
  • 3 teaspoons powdered gelatine
  • 300 mls cream
  • 250 g cream cheese
  • 1 cup sugar
  • 200 g dark chocolate, melted




Combine biscuits, melted butter and cinnamon. Press into a 22 cm flan pan and refrigerate for 2 hours.
Mix together lemon juice, kahlusa, gelatine dissolved in 1/4 cup boiling water, cream, cream cheese, sugar and melted chocolate. Beat until smooth. Pour into chilled biscuit crust and refrigerate until set.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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7 thoughts on “Kahlua Cheesecake

  1. Hi was just looking at your recipe for Kahlua cheesecake and am really surprised at the amount of gelatine used is this correct or a mistake. thanks
    Joanna johnson

  2. Delicious, rather rich though, so small portions recommended!

    Some changes I made include using less than the recommended 1T of cinnamon in the crust, I ended up using 2 teaspoons and it’s more than enough.
    Also used 3 teaspoons of gelatine as the one packet referred to here is the ones in individual sachets not the big packets available for sale at the moment.

    Worked well with some fresh raspberries on top.

    • so i put the mixture in the food processor and heated it slightly and it was looking much better… hope it turns out

  3. Omgosh—these recipes are so simple and easy to follow and never ever thought to put alcohol into a cheesecake. Helen just takes the taboo out of the cooking and for the amateur when all made up to serve its “boo”look what I made…Aaamazing,best watchout the Oz’s will claim it as their own..lol.Yes I live in Sydney and miss the freshness of our food back home,we all do.