Recipe by **Jubes**
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.
Top Review by Andi of Longmeadow Farm
This pie is to swoon over. My wish is that we have made it earlier, because I am already getting a request to make it again. Our dinner was a special dinner for my son, and he asked for a chocolate pie. Just so happens I knew one, and came right here to make this restaurant quality delicious devouring pie. This was light, fluffy and perfect with the Kahula and the dark chocolate balance. I went to the whole farm, and used all ingredients stated, which of course was the use of heavy cream, and cream cheese. The raisins were in every bite, and just rounded out the whole taste sensation. I had a bit of trouble (at first) getting my pecans (had to grind them) at the right consistency, but really no problem once I really processed them. I used plain flour, and regular coconut, because that's all I could find, but other then that a very detailed, easy to follow recipe that was a great balance of all flavors. Thank you so much, Jubes. This was easy and absolutely perfect!
- 200 g pecan meal (7 ounces) or 200 g whole pecans
- 50 g butter, melted (1 3/4 ounces)
- 1⁄4 cup brown sugar, firmly packed to measure
- 1⁄4 cup desiccated coconut
- 1⁄4 cup plain flour or 1⁄4 cup gluten-free flour
- 1 cup golden raisin
- 1⁄2 cup Kahlua or 1⁄2 cup other coffee liqueur
- 1⁄4 cup boiling water
- 4 teaspoons gelatin
- 500 g cream cheese, softened (approx 1 pound)
- 1⁄2 cup brown sugar
- 125 g dark chocolate, melted (4 ounces)
- 300 ml heavy cream (thickened cream, 10 fl.oz. or 1.2 cups)
- 300 ml heavy cream (thickened cream)
- 1 tablespoon Kahlua or 1 tablespoon coffee liqueur
- 3 tablespoons grated chocolate or 3 tablespoons chocolate curls, for decoration
- 14 pecans
Directions See How It's Made
- 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.