Indulgent Raisin and Kahlua Cheesecake
Indulge in the ultimate dessert experience with this luscious Raisin and Kahlua Cheesecake, a decadent treat that combines creamy richness with the bold flavors of coffee liqueur and plump raisins. The buttery graham cracker crust provides the perfect base for the velvety filling, made with smooth cream cheese, a hint of vanilla, and a generous splash of Kahlua. Soaked raisins add bursts of sweetness throughout, while the gentle baking technique ensures a perfectly set center with no cracks. This irresistible cheesecake is finished with an overnight chill for a flawlessly firm texture that's ready to impress. Perfect for dinner parties or indulgent evenings at home, this dessert is a sophisticated showstopper that pairs beautifully with a steaming cup of coffee or an after-dinner cocktail. Enjoy this easy-to-follow recipe for creamy, coffee-kissed perfection!
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Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 600 grams Cream cheese, softened
- 150 grams Granulated sugar
- 3 large Eggs
- 150 grams Sour cream
- 2 teaspoons Vanilla extract
- 60 milliliters Kahlua (coffee liqueur)
- 100 grams Raisins
- 120 milliliters Hot water
Directions
Step 1
Preheat your oven to 160°C (320°F) and prepare a 9-inch (23 cm) springform pan by lining the base with parchment paper and greasing the sides.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust. Refrigerate while preparing the filling.
Step 3
Place the raisins in a small bowl and pour the hot water over them. Let them soak for 10 minutes to plump up, then drain and set aside.
Step 4
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Step 5
Add the eggs one at a time, beating well after each addition.
Step 6
Mix in the sour cream, vanilla extract, and Kahlua until fully incorporated.
Step 7
Gently fold the soaked raisins into the mixture, ensuring they are evenly distributed.
Step 8
Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.
Step 9
Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set, but the center still has a slight jiggle.
Step 10
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 11
Remove the cheesecake from the oven, cover, and refrigerate for at least 4 hours or overnight to set fully.
Step 12
Before serving, carefully remove the cheesecake from the springform pan and slice into wedges. Optional: garnish with whipped cream or a drizzle of Kahlua. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1613.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5112.3 |
| Total Fat 335.4g | 0% |
| Saturated Fat 194.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1461.0mg | 0% |
| Sodium 3501.6mg | 0% |
| Total Carbohydrate 453.3g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 319.8g | |
| Protein 79.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1076.6mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1884.8mg | 0% |
Source of Calories