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Indulgent Raisin and Kahlua Cheesecake

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“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.”
1hr 30mins
1 cheesecake

Ingredients Nutrition


  1. Preheat oven to 180°C (300°F ) or 160°C (320°F ) if fan forced.
  2. 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.
  3. 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.
  4. Combine all of the ingredients for the base in a bowl. Mix with a spoon until thoroughly combined.
  5. Press the base mixture into the base of the prepared cake tin (do not press the mixture up the sides). Press down firmly.
  6. 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.
  7. In a small bowl thoroughly mix the boiling water and the gelatine. Stir until the gelatine dissolves. Set aside.
  8. Beat the cream cheese with the brown sugar, until smooth and creamy. Best to use electric beaters for this step.
  9. 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.
  10. In a separate bowl, beat the 300mls of cream until soft peaks form.
  11. Fold firstly the beaten cream into the cream cheese mixture. Then lightly fold in the soaked golden raisins.
  12. 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.
  13. For the topping. Whip the remaining 300mls cream with the tablespoon of Kahlua, until thick.
  14. Spread the cream over the cooled cheesecake. Sprinkle with chocolate and decorate the edges of the cheesecake with the additional pecans.

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