Rum And Chocolate Cheesecake Recipes
CHOCOLATE RUM & RAISIN CHEESECAKE
Make and share this Chocolate Rum & Raisin Cheesecake recipe from Food.com.
Provided by esperancecottage
Categories Cheesecake
Time 3h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Soak raising in rum, set aside.
- Combine graham cracker crumbs, sugar and butter: press firmly into springform pan, chill.
- Beat egg yolks and milk, sprinkle in gelatin and shisk. Stir constatny over low heat until gelatin dissolves and mixture thickens, about 5-10 minutes.
- Add coffee and chocolate chips, continue stirring over lowheat until mealted adn smooth. Remove from heat.
- Beat cream cheese and sugar until light and fluffy, gradually beat in gelatin mixture, raisins adn rum.
- Chill until mixture mounds slightly when dropped froma spoon.
- Beat egg whites utnil stiff, but not dry: fold into gelatin mixture. POur into springform pan, chill until set, about 2-3 hours. When set, decorate with choclater curls and sprinkle with icing sugar if desired.
Nutrition Facts : Calories 365.7, Fat 24.1, SaturatedFat 14.2, Cholesterol 113.7, Sodium 242.2, Carbohydrate 29.3, Fiber 0.8, Sugar 21, Protein 7.9
ESPRESSO CHOCOLATE CHEESECAKE WITH DARK RUM
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. For the crust, grind the chocolate cookies and hazelnut with the sugar into a coarse crumb. Add the melted butter and combine. Press into the bottom of a 9-inch spring form pan. Bake crust for 10 minutes until set and place on a rack to cool. Once the crust is cool, wrap the outside of the pan in a double layer of aluminum foil to seal it. To make the water bath for baking the cake, place the spring form pan in a roasting pan and fill the roasting pan with water until it reaches half way up the side of the spring form pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add cocoa, espresso and salt. Whisk until smooth, let cool and add remaining cream and rum. Beat the cream cheese in an electric mixer until smooth and fluffy. Add sugar and beat well. Mix in melted chocolate and, once incorporated, add espresso cream mixture. Mix thoroughly, making sure there are no clumps. Add eggs 1 at a time. Pour mixture into crust resting in the water bath. Bake for 1 hour and 15 minutes and then turn off oven and leave cake in for another hour. Cool and chill, at least overnight.;
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