Indulgent Raisin And Kahlua Cheesecake Recipes

KAHLUA CHEESECAKE

Steps:

• Cut softened cream cheese into pieces.
• Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
• Preheat oven to 350F degrees.
• In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
• Set aside.
• In bowl, combine eggs, sugar and salt; add sour cream and blend well.
• Add cream cheese to egg mixture; beat until smooth.
• Gradually blend in chocolate mixture.
• Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
• Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
• Refrigerate several hours or overnight.
• Garnish with whipped cream and chocolate shavings if desired.

HEAVENLY KAHLUA CHEESECAKE

Steps:

• Combine first 4 ingredients, mix well.
• Firmly press into bottom of 9 nch springform pan.
• Bake at 325 for 5 minutes.
• Beat cream cheese with mixer until light and fluffy.
• Gradually add 3/4 cup sugar, mixing well.
• Beat in 1/2 cup cocoa.
• Add eggs, one at a time, beating after each one.
• Stir in next 3 ingredients.
• Pour into prepared pan.
• Bake at 375 for 25 minutes.
• Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
• Let cool to room temperature on a wire reck.
• Chill 8 hours or overnight.
• Remove side of springform pan.
• Garnish with chocolate curls.

INDULGENT RAISIN AND KAHLUA CHEESECAKE

Steps:

• 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.

COFFEE LIQUEUR (KAHLUA) CHEESECAKE

Steps:

• Crumb Crust:.
• Crush biscuits finely.
• Add melted butter and mix well.
• Press crumb mixture on base and sides of 20cm springorm pan.
• Refrigerate while preparing filling.
• Filling:.
• Beat cream cheese until softened.
• Combine with sugar and flour.
• Beat well.
• Beat in eggs, sour cream and lemon juice.
• Pour half cheesecake mixture into prepared crumb crust.
• Put roughly chopped chocolate, coffee powder, liqueur, water and lightly beaten egg yolk in top of double saucepan.
• Stir over simmering water until chocolate melts and mixture becomes thick.
• Remove from heat and cool slightly.
• Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
• Top with remaining cheesecake mixture.
• Swirl remaining chocolate through top half of cheesecake.
• Bake in 170 degrees Celsius oven 1 hour to 1 hour ten minutes or until set.
• Remove from oven.
• Allow to become cold.
• Refrigerate overnight.
• Remove sides from pan.
• Put cheesecake onto serving plate.
• Top with prepared cream.
• Cream:.
• Dissolve coffee powder in hot water.
• Put cream, coffee and sugar in bowl.
• Refrigerate 30 minutes.
• Beat until thick.

KAHLUA MOCHACCINO CHEESECAKE

Steps:

• Combine Oreo cookie Crumbs with melted butter.
• Press on bottom and 1 inch up sides of a 9 inch springform pan.
• Pour 1/2 cup caramel sauce over crust.
• Beat cream Cheese and 3/4 cup sugar until smooth.
• Add eggs, beating well after each addition.
• (make sure it is done on LOW speed) Stir in 1/4 cup of Kahlúa.
• Stir in the melted semi sweet chocolate into the cheese mixture.
• Pour into crust.
• Bake at 350°F for 45-50 min.
• or until center is almost set.
• Cool completely, then refrigerate 3 hr.
• or overnight.
• Garnish with Whipping Cream, drizzle with caramel sauce and grated chocolate.