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1
Preheat oven to 180C (300F ) or 160C (320F ) if fan forced.
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2
Combine the golden raisins and the half cup of Kahlua in a small bowl.
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3
Cover in clingwrap.
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4
The raisins will absorb most of the liqueur.
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5
Set aside.
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6
Grease and line the base and sides of a 22cm (8 2/3 inches) round springform round tin.
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7
A smaller tin will result in a higher cheesecake with a thicker base.
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8
A larger tin will have a very fine base and not be as tall.
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9
Combine all of the ingredients for the base in a bowl.
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10
Mix with a spoon until thoroughly combined.
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11
Press the base mixture into the base of the prepared cake tin (do not press the mixture up the sides).
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12
Press down firmly.
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13
Bake the base in a preheated oven 10 minutes.
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14
The base should not be a golden cover.
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15
Remove from oven- cool and put aside, or refrigerate until required.
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16
In a small bowl thoroughly mix the boiling water and the gelatine.
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17
Stir until the gelatine dissolves.
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18
Set aside.
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19
Beat the cream cheese with the brown sugar, until smooth and creamy.
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20
Best to use electric beaters for this step.
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21
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.
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22
Beat well to combine.
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23
In a separate bowl, beat the 300mls of cream until soft peaks form.
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24
Fold firstly the beaten cream into the cream cheese mixture.
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25
Then lightly fold in the soaked golden raisins.
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26
Pour the cheese mixture over the base in the springform tin.
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27
Level and smooth over the top of the cheesecake using a spoon.
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28
Refrigerate for several hours, or overnight.
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29
For the topping.
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30
Whip the remaining 300mls cream with the tablespoon of Kahlua, until thick.
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31
Spread the cream over the cooled cheesecake.
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32
Sprinkle with chocolate and decorate the edges of the cheesecake with the additional pecans.
