Rum And Coke Cheesecake Recipes

RUM AND COKE CHEESECAKE

Steps:

• Mix the cookies and the butter together and spoon into the flan tin. Press down firmly and place into the fridge to firm up.
• Put the cola in saucepan and sprinkle over the gelatine, leave for 5 minutes to soak up. Heat the cola mixture over a gentle heat, until the gelatine has fully dissolved. Set aside.
• Beat the cream cheese, rum and grated lime zest together until smooth. Stir in cola and gelatine. Mix thoroughly.
• Spoon over the top of the biscuits and smooth over the top. Put in the fridge to set for 30 to 45 minutes. After this time remove from flan tin and place on a plate.
• Whisk the double cream, sugar, rum and lime juice together until firm.
• Pipe the cream around the edge of the cheesecake, decorate with the lime slices and serve immediately.

RUM AND COKE CAKE

Steps:

• Preheat oven to 325°.
• Sift together the flour, baking soda, and salt; set aside.
• Liberally grease and lightly flour a standard Bundt pan.
• Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
• Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
• Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
• Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
• Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
• The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
• Remove from the heat and immediately stir in the butter and the rum.
• Serve the cake warm, spooning plenty of sauce over each individual serving.
• *Can double the sauce, if you want.

HOT BUTTERED RUM CHEESECAKE

Steps:

• Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
• In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
• Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE

Steps:

• Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
• While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
• In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
• To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.