Darkness can be illuminating. My moonless side embraces my guilty pleasures, without making me feel, well, guilty. It tells me that I am of this earth, desirous of the decadent, dark, delicious and some would even say dangerous indulgences. Occasionally, I dive into a trashy, tempestuous romance with an inky-haired pirate hero on its cover.
Foodwise, I’m little bit of a sinner and a saint. I am partial to rich, red-blooded wines, liqueur-filled chocolate truffles that slowly melt on my tongue, fatty patties, butter, bacon, and cheese but there are days when I seek light, refreshing salads, airy pannacottas and gentle coconut curries. Despite missing a sweet tooth, there’s nothing like a slice of dense, moist chocolate cake with a cup of coffee to make me close my eyes and curl my toes with pleasure. So, I’m always trying new avatars of chocolate cake.
This particular double chocolate cheesecake has no crust, is velvety-soft in texture with an intense personality – darkly handsome and chocolatey at its soul with just a hint of coffee. And because there is no crust, it eats lighter although heavy with flavour. Not so guilty after all!
Crustless Double Chocolate Kahlua Cheesecake
- 300 g cream cheese
- 200 g Greek yoghurt or full-fat yoghurt hung and strained
- 100 g superfine sugar
- 400 g dark slightly sweet chocolate melted
- 2 tbsps cocoa
- 3 tbsps all-purpose flour
- 4 eggs separated
- 2 tbsps Kahlua coffee liqueur
- Preheat the oven to 180 degrees C. Line and generously butter a 20cm round, non-stick cake pan.
- To make the filling, beat the egg yolks with the sugar till foamy and pale.
- Add the cream cheese and yoghurt and mix well so that there are no lumps.
- Now mix in the cocoa and flour and pour in the melted chocolate so that it is well incorporated into the mixture. Then add the Kahlua.
- In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.
- Pour the mixture into the prepared pan and bake for 50-60 minutes till the cheesecake is just set. Switch off the oven, open the door and leave the cake in for an hour before transferring to a plate. Chill cake for upto 3-4 hours before serving.