Indulgent Raisin And Kahlua Cheesecake
If you are a lover of kahlua and cheesecakes, then this recipe is the one for you! A very rich and decadent cheesecake that can be easily made gluten free if required. please note that the cooking time does not include refrigeration time. The cheesecake is easy to make. To make pecan meal-process pecans in a food processor or coffee grinder. The flavours in this cheesecake develop with refrigeration/rest time.
Steps
Preheat oven to 180c or 160c if fan forced.
Combine the golden raisins and the half cup of kahlua in a small bowl.
Cover in clingwrap.
The raisins will absorb most of the liqueur.
Set aside.
Grease and line the base and sides of a 22cm round springform round tin.
A smaller tin will result in a higher cheesecake with a thicker base.
A larger tin will have a very fine base and not be as tall.
Combine all of the ingredients for the base in a bowl.
Mix with a spoon until thoroughly combined.
Press the base mixture into the base of the prepared cake tin.
Press down firmly.
Bake the base in a preheated oven 10 minutes.
The base should not be a golden cover.
Remove from oven- cool and put aside , or refrigerate until required.
In a small bowl thoroughly mix the boiling water and the gelatine.
Stir until the gelatine dissolves.
Set aside.
Beat the cream cheese with the brown sugar , until smooth and creamy.
Best to use electric beaters for this step.
Add the gelatine mixt.
Ingredients
pecan meal, butter, brown sugar, desiccated coconut, plain flour, golden raisin, kahlua, boiling water, gelatin, cream cheese, dark chocolate, heavy cream, chocolate, pecans