Recipe: Licor 43 Cheesecake with Mexican Chocolate Ganache
When Tom steps into the kitchen, you know something special is about to happen! Although he’s not a big fan of sweets, he occasionally creates something so delicious that most restaurant menus can’t compete.
This time, he’s combined two of my favorites into one incredible dessert: a Licor 43 Cheesecake topped with a rich, spiced Mexican chocolate ganache. The flavor of Licor 43, a Spanish liquor made with 43 different ingredients, adds a subtle caramel note that perfectly complements the spicy, smooth ganache. This is not just any cheesecake—it’s a Mexican-inspired masterpiece!
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A Few Ingredient Modifications
Tom used a recipe as a guide but made modifications according to what ingredients we could find here in Mexico.
- For the crust, we haven’t found graham crackers in Mexico, so we improvised with “Chokis” chocolate chip cookies.
- We used Licor 43 instead of vanilla extract for flavoring the cheesecake.
- For the chocolate ganache topping, Tom made his own Mexican chocolate. You can find bars of Mexican chocolate, but it’s also easy to make, and you can tweak the ingredients to your liking.
The result is a deliciously rich Mexican-inspired dessert.
What is Licor 43?
Licor 43 is a Spanish liquor made with 43 different ingredients (hence the name). It has a strong caramel flavor that is perfect for mixed drinks or just over ice. Mexicans like to add it to black coffee to make a carijillo.
The Licor 43 website has wonderful cocktails and food recipes you can try out. I like it straight over ice or shaken with coconut milk, pineapple juice, and ice. Try Licor 43 with fried cinnamon bananas paired with French toast. It’s fantastic!
For this cheesecake recipe, the Licor 43 gives this dessert a light caramel flavor.
Ingredients
For the Crust:
- 2 cups crushed chocolate chip cookies (Chokis cookies work great for this in Mexico)
- ¼ cup granulated sugar or confectioner’s sugar
- 6 tablespoons melted butter
- 1/8 tsp salt
For the Cheesecake:
Let all ingredients come to room temperature to prevent lumps in your cheesecake.
- 2 large eggs
- 2/3 cup granulated sugar
- 2 cups cream cheese
- 3 tbsp Licor 43 (substitute for vanilla extract)
For the Mexican Chocolate Ganache:
The following measurements can be adjusted to your taste. The idea is to create a rich chocolate flavor with a kick of spice!
- 1 tbsp ground cinnamon
- 1 ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tbsp chipotle pepper powder (adjust for spice level)
- 1 package bittersweet dark chocolate chips (Ghirardelli is highly recommended)
- An equal weight of heavy cream (heated separately)
Baking Utensils Needed:
- 9-inch or 12-inch cheesecake pan (with removable side)
- Baking sheet
- Food processor
- Mixer (we love our KitchenAid mixer!)
- 2 medium bowls for ingredients
- 2 saucepans or 1 saucepan and 1 double boiler
- Spatulas
- Cooling Rack
- Blow Torch
- Cake Knife
- Digital Thermometer
INSTRUCTIONS
Before You Start:
- Preheat your oven to 350°F (175°C).
- Place the cheesecake pan on a baking sheet to make it easier to remove from the oven later.
Making the Crust:
- In a food processor, blend the chocolate chip cookies, sugar, melted butter, and salt until the mixture resembles wet crumbs.
- Press the crumb mixture evenly into the bottom of the cheesecake pan. If you have enough mixture, you can also press it up the sides of the pan.
- Set the crust aside.
Making the Cheesecake Filling:
- Using a hand mixer or stand mixer, whip together the eggs, cream cheese, granulated sugar, and Licor 43 on low-medium speed until smooth and creamy.
- Pour the cheesecake filling onto the prepared crust and spread evenly with a spatula.
Baking the Cheesecake:
- Bake the cheesecake at 350°F for 20 minutes.
- After 20 minutes, cover the cheesecake loosely with aluminum foil and continue baking for an additional 10 minutes to prevent browning.
- Use a digital thermometer to check the temperature of the filling about 1 inch from the edge. It should read between 165°F and 170°F. The center may still be a bit soft.
- Remove the cheesecake from the oven and place it on a cooling rack. Let it cool to room temperature. Once cooled, use a cake knife to gently separate the cheesecake from the sides of the pan.
Making the Mexican Chocolate Ganache:
- In a tall saucepan, heat the heavy cream over low heat until it simmers, but do not let it boil.
- In a metal mixing bowl, combine the ground cinnamon, nutmeg, ginger, chipotle pepper powder, and dark chocolate chips.
- Place the bowl over the saucepan to create a double boiler, whisking consistently until the chocolate is completely melted.
- Once the chocolate is melted, remove the bowl from the heat and stir in the hot heavy cream until the ganache is smooth and fully combined.
- Pour the ganache over the cooled cheesecake, spreading it evenly across the top.
- Refrigerate the cheesecake for a few hours to allow the ganache to set.
Ready to Serve:
- When you are ready to serve, carefully remove the cheesecake from the fridge. Unclasp the side of the cheesecake pan.
- If the ganache sticks to the sides of the pan, use a blow torch to gently heat the sides and release it.
- Slice the cheesecake into wedges and serve.
Notes:
- Licor 43 Substitution: If you can’t find Licor 43, try using a caramel liqueur with a splash of rum or vanilla extract for a similar flavor profile.
- Mexican Chocolate: If you can find Mexican chocolate bars, you can chop them up and use them instead of the chocolate chips in the ganache for a more authentic texture and flavor.
- Spice Level: The chipotle pepper powder adds a mild heat to the ganache. Adjust the amount based on your spice tolerance. For a milder version, reduce the chipotle powder or skip it entirely.
This Licor 43 Cheesecake with Mexican Chocolate Ganache is an indulgent and innovative dessert, blending the smoothness of cheesecake with the rich, spicy flavors of Mexican chocolate and the caramel notes of Licor 43. Perfect for the holidays and special occasions, this cheesecake is sure to be a crowd-pleaser!
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