How to make the perfect chocolate cheesecake

I served this for New Year’s dessert.  It was gobbled up so fast, I didn’t have time to take a picture but I’ll make it again soon and add a picture.  Promise.

I dislike chocolate cheesecake as a rule.  I find it too rich but this one, served up with strawberries and whipped cream, was pretty much perfect.  I couldn’t believe I actually liked it.  I wasn’t expecting it to be as good as it is.

Even though it seems like a lot of coffee flavour, what with the Kahlua and instant coffee, it’s not.  It lends a really nice taste to this cheesecake and I don’t think it would be nearly as good without it.



  • 1 cup chocolate graham cracker crumbs
  • 1/4 cup butter, softened
  • 2 tablespoons sugar


  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 8 ounces squares good quality semisweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 2 teaspoons instant coffee dissolved in 1/4 cup hot water
  • 1/4 cup Kahlua
  • 2 teaspoons vanilla extract

Whipped cream

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 2 tablespoons coffee-flavored liqueur


  1. Preheat oven to 350 degrees. Butter one 9 or 10 inch springform pan and line bottom with parchment paper.
  2. Combine the chocolate graham cracker crumbs, butter and 2 tablespoons sugar. Mix well with mixer grinder and press mixture into the buttered springform pan, set aside.
  3. In a medium sized bowl beat cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  6. Put a metal cake pan half filled with water on the bottom rack of your oven.  Bake in the center of oven at 350 degrees for 45 minutes to 1 hour.  Center will be jiggly but not wet.  It will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door open for 45 minutes. Remove cake from oven and chill for 12 hours.

Whipped Cream:

  1. Put cream, bowl and beaters in the freezer for 20 minutes to chill.
  2. Remove bowl, cream & beaters from freezer.  Add cream and sugar to bowl.  Beat whipping cream until soft peaks form, then add 2 tablespoons Kahlua.  Serve on or with cheesecake.
  3. I also served strawberries with mine because the chocolate and strawberries really enhance each other.  This was absolutely delicious.
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Best way to make Hungarian Chicken Crockpot

Preparation: 30mins | Cooking time: 90 mins

This is one of our favorite crockpot chicken recipes. Really easy to put together, and then you simply sit back and let the crockpot or slow cooker do its thing. We’ve made this as a family meal and we’ve made it to entertain friends – it’s suitable for any occasion.


  • 1 x 1.5kg roasting chicken, jointed (ask your butcher to do this for you if you like)
  • 1 tablespoon of oil (vegetable or sunflower would be ideal)
  • 1 green pepper, sliced
  • 4 streaky bacon rashers, rind removed and quartered
  • 1 large onion, peeled and sliced
  • 225g green beans, cut into 2 inch lengths
  • 1 tablespoon paprika
  • 2 tablespoons of tomato ketchup
  • 300ml chicken stock (chicken stock cubes in boiling water will be fine)
  • Salt and pepper
  • ½ teaspoon dried basil
  • 225g smoked sausage, sliced


  1. Heat the oil in a pan, then add the bacon and onion and cook for 5 minutes. Stir in the paprika and cook for 2 minutes.
  2. Put the chicken joints into the pan, coat them with the paprika and cook for 5 minutes.
  3. Pour in the chicken stock, season with salt and pepper, and add the basil.
  4. Transfer all this to the crockpot or slow cooker. Cook this slowly for around 5 hours or so. The chicken joints will slowly start to fall apart and take on the delicious flavors.
  5. Stir in the sausage, green pepper, beans and tomato ketchup. Let it all cook for about another hour. To save time and messing about you can put these ingredients into the crockpot together with the chicken, the pepper and beans just may become a little too mushy. But that’s ok!
  6. Serve! We like to eat this with some plain rice, easy. This is one of our favorite crockpot chicken recipes, it comes out perfect every time.
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