Ingredients for Indulgent Raisin And Kahlua Cheesecake
- Pecan Meal
- Butter
- ⅔ cup packed light brown sugar
- Desiccated Coconut
- Plain Flour
- Golden Raisin
- ¾ cup Kahlúa
- Boiling Water
- Gelatin
- 500g (17.6 oz) cream cheese, softened
- Dark Chocolate
- Heavy Cream
- Chocolate
- 1 ½ cups pecan halves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Indulgent Raisin And Kahlua Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Indulgent Raisin And Kahlua Cheesecake
- Preheat oven to 180°C (160°C fan-forced).
- In a small bowl, combine 1 cup golden raisins and ½ cup Kahlúa. Cover with cling wrap and let sit for at least 30 minutes to allow raisins to absorb the liqueur.
- Grease and line the base and sides of a 22cm round springform pan.
- In a separate bowl, combine the following for the base:
- - 1 ½ cups pecan halves
- - ⅓ cup brown sugar
- - 60g (¼ cup) melted unsalted butter
- Process pecans into a meal using a food processor or coffee grinder.
- Mix all base ingredients until thoroughly combined.
- Press the mixture firmly into the base of the prepared cake tin.
- Bake the base for 10-12 minutes, or until lightly golden. Do not overbake.
- Remove from oven and let cool completely. Refrigerate until ready to use.
- In a small bowl, bloom 2 teaspoons of powdered gelatin in 2 tablespoons of boiling water, stirring until completely dissolved. Set aside.
- In a large bowl, beat 500g cream cheese and ½ cup brown sugar until smooth and creamy using an electric mixer.
- Add the gelatin mixture, 100g melted dark chocolate, and any remaining Kahlúa from the soaked raisins to the cream cheese mixture. Beat until well combined.
- In a separate bowl, beat 300ml heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture, followed by the soaked raisins.
- Pour the mixture over the cooled crust in the springform pan.
- Smooth the top and refrigerate for at least 4 hours, or preferably overnight.
- For the topping:
- Whip the remaining 300ml heavy cream with 1 tablespoon of Kahlúa until stiff peaks form.
- Spread the whipped cream over the chilled cheesecake.
- Garnish with extra chocolate shavings and chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
102g
Fat
139g
Carbs
12g
