chocolate rum cheesecake

April 1, 2015 - Cakes, Desserts - Tagged: , , , - 13 comments

Every Christmas eve, the LAM and I host a small dinner party for a few close friends and relatives. And every Christmas eve, I always make a cheesecake.

I have been trying out different cheesecake recipes but the LAM’s favorite has always been this dense cheesecake which is normally a little tart because of the addition of lemon juice and sour cream.

This time, the LAM suggested a few changes. Since it was Christmas and the theme of chocolate and rum kept cropping up, he suggested replacing lemon and sour cream with chocolate and rum instead. 

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So I made the cake, and it was really, really good. In fact it was so good, I was left with none on Christmas Day. Which meant I could not post this until I made the cake again since the first one was all eaten.

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If you are looking for a different-but-still-very-delicious cheesecake recipe, here are the step-by-step instructions on how to make this cake.

To make the base, blitz graham crackers (or digestive biscuits) in a food processor until you get fine crumbs. If you do not have a food processor, place the biscuits in a zip lock bag, seal and bash with a rolling pin.

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Add melted (and cooled) butter, then blitz again. If you are not using a food processor, you can use a spatula to mix the butter with the crumbs.

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Press the crumbs onto the base of a lightly greased and lined 9-inch Springform pan. Place this in the fridge to chill.

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To make the filling, blitz the cream cheese in the food processor until light and fluffy. You can also do this in a mixing bowl and using the paddle attachment of the mixer.

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Add sugar and blitz to combine.

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Add the eggs and vanilla extract and mix until well combined.

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In a saucepan, melt the chocolate. You can also do this using a ban marie.

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Add 1/4 of the cheesecake batter and the rum into the chocolate and whisk to combine.

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Pour the remaining cheesecake batter into the pan.

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Add the chocolate mixture.

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Use a spatula to gently make swirls. Be careful not to dislodge the crumbs.

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Wrap the pan with heavy duty aluminium foil (or 2 layers of normal foil) and place in a baking tray. Fill the baking tray with enough boiling water until the water reaches half-way up the side of the Springform pan.

Bake at 180°C for 1 hour and 5 minutes, or until the cake is set. The cake may be a little wobbly in the middle but that is okay – it will set as it cools.

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Once cool, cover the cake with cling film. Chill the fridge for at least 4 hours (preferably over-night) before removing from pan and serving.

Chocolate Rum Cheesecake
Serves 12
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Ingredients
  1. 180g graham crackers (or digestive biscuits)
  2. 80g unsalted butter, melted and cooled
  3. 600g cream cheese, at room temperature
  4. 150g caster sugar
  5. 5 large eggs
  6. 2 teaspoons vanilla extract
  7. 170g bittersweet chocolate - I used Valrhona 70%
  8. 1/4 cup (60ml) rum
Instructions
  1. To make the base, blitz graham crackers (or digestive biscuits) in a food processor until you get fine crumbs. If you do not have a food processor, place the biscuits in a zip lock bag, seal and bash with a rolling pin.
  2. Add melted (and cooled) butter, then blitz again. If you are not using a food processor, you can use a spatula to mix the butter with the crumbs.
  3. Press the crumbs onto the base of a lightly greased and lined 9-inch Springform pan. Place this in the fridge to chill.
  4. To make the filling, blitz the cream cheese in the food processor until light and fluffy. You can also do this in a mixing bowl and using the paddle attachment of the mixer.
  5. Add sugar and blitz to combine.
  6. Add the eggs and vanilla extract and mix until well combined.
  7. In a saucepan, melt the chocolate. You can also do this using a ban marie.
  8. Add 1/4 of the cheesecake batter and the rum into the chocolate and whisk to combine.
  9. Pour the remaining cheesecake batter into the pan.
  10. Add the chocolate mixture.
  11. Use a spatula to gently make swirls. Be careful not to dislodge the crumbs.
  12. Wrap the pan with heavy duty aluminium foil (or 2 layers of normal foil) and place in a baking tray. Fill the baking tray with enough boiling water until the water reaches half-way up the side of the Springform pan.
  13. Bake at 180°C for 1 hour and 5 minutes, or until the cake is set. The cake may be a little wobbly in the middle but that is okay - it will set as it cools.
  14. Once the cake is cooled, cover the pan with cling film. Chill the fridge for at least 4 hours (preferably over-night) before removing from pan and serving.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 Links to products I love and use in my kitchen:

Tovolo Spatulart Love Tree Spatula

Tovolo Icing Spatula – Available soon in Tovolo Singapore




You might also want to try:

layered vanilla sponge cake with whipped cream, strawberries and blueberries
chocolate victoria sponge with raspberry and cream layers
chocolate malted cupcakes with marshmallow frosting
blueberry-orange bundt cake