Directions:
- Preheat oven to 180°C (300°F ) or 160°C (320°F ) 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 (8 2/3 inches) 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 (do not press the mixture up the sides). 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 mixture, the melted chocolate and any of the Kahlua that you can drain from the soaking raisins, to the cream cheese mixture. Beat well to combine.
- In a separate bowl, beat the 300mls of cream until soft peaks form.
- Fold firstly the beaten cream into the cream cheese mixture. Then lightly fold in the soaked golden raisins.
- Pour the cheese mixture over the base in the springform tin. Level and smooth over the top of the cheesecake using a spoon. Refrigerate for several hours, or overnight.
- For the topping. Whip the remaining 300mls cream with the tablespoon of Kahlua, until thick.
- Spread the cream over the cooled cheesecake. Sprinkle with chocolate and decorate the edges of the cheesecake with the additional pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 875.32 Kcal (3665 kJ) | ||
| Calories from fat | 584.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.98g | 100% | |
|---|---|---|---|
| Cholesterol | 186.19mg | 62% | |
| Sodium | 399.57mg | 17% | |
| Potassium | 481.48mg | 10% | |
| Total Carbs | 67g | 22% | |
| Sugars | 43.66g | 175% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 11.08g | 22% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 174.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 321.25 Kcal (1345 kJ) | ||
| Calories from fat | 214.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.85g | 100% | |
|---|---|---|---|
| Cholesterol | 68.33mg | 62% | |
| Sodium | 146.64mg | 17% | |
| Potassium | 176.71mg | 10% | |
| Total Carbs | 24.59g | 22% | |
| Sugars | 16.02g | 175% | |
| Dietary Fiber | 0.93g | 10% | |
| Protein | 4.07g | 22% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 1mg | 15% | |
| Calcium | 64.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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