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Cheesecake Worth a King's Ransom

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Submitted by: Denise Relick

 

This cheesecake lives up to its name. Cognac and Kahlua give this cheesecake a flavor that's to die for and the Heath bar topping is the perfect finish.
 

Ingredients

  • 2 cups graham cracker crumbs
  • 5 tbsp unsalted butter, at room temperature
  • 3 tbsp plus 1 1/2 cups sugar
  • 2 1/2 pounds cream cheese, softened
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 1/2 tsp vanilla extract
  • 3 tbsp all purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1 tbsp Cognac
  • 1 tbsp Kahlua
  • 1 package Heath bar chips
  • 1/4 cup heavy cream

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Method

Preheat oven to 375 degrees. Grease a 9 1/2 inch springform pan. In a mixing bowl combine graham cracker crumbs, butter, and 3 tablespoons sugar and mix well. Press into springform pan and bake for about 8 minutes so crust will be golden but not hard. Set aside to cool. Lower oven temperature to 350 degrees. In a large mixing bowl, combine cream cheese, 1 1/2 cups sugar, lemon and orange juices, and vanilla and beat until light and creamy. Add flour, then eggs and yolks 1 at a time, mixing well after each addition. Add sour cream, Cognac and Kahlua, and mix until smooth. Pour mixture into springform pan with crust. It is optional to bake the cheesecake in a water bath for a more even temperature. Bake for 1 1/2 hours. Allow cheesecake to cool and refrigerate for 2-3 hours. Sauce: Melt over low heat, or double boiler, package Heath bar chips plus 1/4 cup heavy cream. Drizzle chocolate sauce over slices of cheesecake.

 

Notes:

 

Number of Servings: 8-10 alices

 

Submitted by: Denise Relick ()

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