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IMG_5080 (1) Chocolate-Rum Cheesecake - T Together rum and chocolate create a creamy flavor sensation. More chocolate than rum, this luxurious cheesecake requires no baking (other than the crust), so it’s a perfect dessert for summer. Wait a minute! A combination of rum and chocolate makes a perfect dessert any day of the year!

Rum-Chocolate Cheesecake
The Sugar Mill Caribbean Cookbook

INGREDIENTS

Chocolate-Almond Crust
1½ cups chocolate cookie crumbs
6 tablespoons melted butter
1/2 cup finely chopped almonds
2 tablespoons sugar

Filling
8 ounces cream cheese
1½ cups sour cream
6 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup rum
1 package unflavored gelatin
8 ounces semisweet chocolate chips, melted

Garnish
Chocolate leaves or grated chocolate

DIRECTIONS
1. Preheat the oven to 350°F.

2. Blend together all the crust ingredients. Press the mixture on the bottom and one inch up the sides of a 10-inch springform pan. Bake the crust 8 minutes, then let it cool.

3. Beat together the cream cheese, sour cream, sugar and vanilla.

4. Put the rum into the top of a double boiler or into a heat-proof bowl, sprinkle on the gelatin, and let it soften 10 minutes.

5. Stir the gelatin over simmering water until the gelatin dissolves, then beat the solution into the cream cheese mixture.

6. Beat in the melted chocolate.

7. Pour the mixture into the prepared crust, refrigerate the cake until the filling is firm.

8. Before serving, remove the metal ring, and decorate the cake with chocolate leaves or grated chocolate.

Makes one 10-inch cheesecake

LINNELL’S NOTES
1. I used Nabisco’s Famous Chocolate Wafers for the crust.

2. I chopped the almonds in my food processor to get an even fine chop.

3. I used Myers’s Original Dark Rum.

4. This is not a tall cheesecake. At first, I thought the springform pan was too large for the amount of filling. After cutting the first slice and tasting its sweet richness, I decided a little bit goes a long way.

5. Although, it’s not shown in the photo, I topped slices of the cake with mocha whipped cream. While whipping the cream, I added a little confectioner’s sugar and a little bit of espresso powder.

Enjoy!

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