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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Recipe Information
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
Instructions
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.
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.
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.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, and Kahlua until fully incorporated.
Gently fold the soaked raisins into the mixture, ensuring they are evenly distributed.
Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.
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.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven, cover, and refrigerate for at least 4 hours or overnight to set fully.
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
Calories |
5112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.4 g | 430% | |
| Saturated Fat | 194.7 g | 974% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 3502 mg | 152% | |
| Total Carbohydrate | 453.3 g | 165% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 319.8 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1077 mg | 83% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
