Indulgent Raisin And Kahlua Cheesecake Recipes

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.

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.

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.

Steps:

• For Cheesecake:.
• Beat cream cheese until smooth.
• Beat in sugar, salt and vanilla.
• Add eggs, 1 at a time, beating well after each.
• Stir in Kahlua and vodka.
• Pour onto crust.
• Set on baking sheet.
• Bake at 350ºF., for 35-45 minutes, depending on whether you have an electric stove or a gas stove.
• My electric stove baked the cheesecake in 35 minutes.
• Cool 5 minutes. Stir the sour cream, and then spread over cake top.
• Sprinkle coconut on top of sour cream
• Then pour cherry sauce onto top of cheesecake.
• For Caramel Nut Crust:.
• In skillet, over low heat, stir 3 tablespoons butter with 3 tablespoons sugar.
• Add 1 tablespoon Kahlua, then heat and stir for 2 minutes.
• Add 1/2 cup chopped pecans to 1/2 cup graham cracker crumb mix.
• While mixture is warm, press in even layer in bottom of 9-inch spring form pan.
• For Kahlua Cherry Sauce:.
• Drain 1(19 ounce) can pitted DARK SWEET CHERRIES in syrup, reserving syrup.
• Mix cherries, 1 tablespoon Kahlua and 1 tablespoon Stoli vodka, (you can use any brand of Vodka.).
• In pan, mix 2 tablespoons each sugar and cornstarch with dash salt which is about 1/8 teaspoon of salt.
• Stir in cherry syrup and 1 tablespoon lemon juice.
• Cook, and stir until boiling, thick and clear.
• Add cherry mixture to top of cheesecake.
• Cool and enjoy.

Steps:

• Lightly oil the base of a 23cm spring-form tin. Melt the butter in a pan, stir in the crushed biscuits and press on to the base of the tin with the back of a spoon. Chill while you make the filling.
• Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through. Remove the bowl from the pan. Preheat the oven to 160C/gas 3/fan 140C.
• Beat the cheese and sugar together with an electric hand mixer until fluffy. Add the eggs, one at a time, but don't over-beat. With the beater on low speed, blend in the melted chocolate, the cream and the Kahlúa. Pour on to the biscuit base and bake on a baking sheet for 55 minutes-1 hour or until set. Test by touching the surface, which should be shiny, and a bit wobbly and darker in the centre. Loosen the cheesecake from the tin with a round-bladed knife and leave to cool. Chill for 3 hours or overnight.
• Take the cheesecake from the tin. For the topping, combine the crème fraîche with the Kahlúa and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlúa poured over each slice.