Ok, here’s my new entry for the Fair this year: cheesecake with a kahlua swirl. Cheesecakes I can do and they come out very tasty! My question is about the Kahlua swirl.
I checked TCB and found the Cordon Rose Cheesecake recipe with the White Chocolate variation. I then looked at the various chocolate-based fillings/frostings. What I’ve decided to try is based on the Light Chocolate ganache, but with an addition of kahlua.
I’m torn between substituting some heavy cream/kahlua or just adding the kahlua. And I’m not real sure how much kahlua to add. I’m thinking - a shot or two (1.5 - 3 oz)? Why chocolate and kahlua? I like the chocolate (it wins at the Fair) and the kahlua should add that coffee/mocha undertone to play up the slight bitterness in the chocolate. Plus I’ll be using oreo-like crumbs for the cheesecake crust.
I’m doing a test run tonight and bringing it to a party tomorrow. We’ll see how it goes. The real kicker is - since my pregnancy (due in January) - all my taste buds have been off. If chocolate isn’t milk chocolate or lighter all I taste is the bitterness. :-( They’re coming back but slowly. Good thing hubby’s got good taste buds for this!