Chocolate Rum Raisin Cheesecake Recipes

RUM & RAISIN CHEESECAKE (NO-BAKE)

Steps:

• The night before you want to make the cheesecake - soak the raisins (160g) in the rum (120ml) - I put mine in an airtight tub and occasionally give the tub a shake to ensure the raisins are all soaked equally.
• Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
• Melt the butter (40g).Crush the digestive biscuits (100g).Mix together the crushed biscuits and melted butter.Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
• Whip the double cream until it forms stiff peaks (225ml)
• Whisk in the cream cheese (200g), caster sugar (60g) and black treacle (40g).
• Optional - set aside 2 tbsp of the rum-soaked raisins to decorate the cheesecake (if you don't want to decorate the cheesecake like mine, then simply add them all to the cheesecake mixture).Fold in the rum-soaked raisins - If you find that not all of the rum has been absorbed by the raisins, then you can add 2 tsp of the excess rum to the cheesecake mixture - don't be tempted to add more as you'll find that the cheesecake won't set as well as it should.
• Remove the tin from the fridge and add the rum and raisin cheesecake mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps.Chill for two hours until the cheesecake has set - see notes below the recipe for what to do if the cheesecake looks a little soft after chilling.
• When you're ready to serve the cheesecake, whip the double cream (75ml) until it forms stiff peaks. Pipe the cream in 8 swirls around the edge of the cheesecake - I use a piping bag fitted with a JEM 1B star nozzle.Scatter the remaining rum-soaked raisins around the cream swirls.Serve immediately (or pop back into the fridge until you're ready to serve).

CHOCOLATE RUM & RAISIN CHEESECAKE

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.

RUM RAISIN CHEESECAKE

Steps:

• General Prep1. Soak the raisins in rum overnight. 2. Tightly wrap a 10-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. You can also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking. For the Crust1. Cream butter and sugar until light and fluffy. Beat in egg. Gradually mix in flour. Cover and chill dough for 2 hours or overnight. 2. Preheat oven to 350 degrees F. Roll chilled dough out on lightly floured surface to thickness of 1/8 to 1/4 inch. Cut out 10 inch circle to fit into bottom of prepared pan. 3. Brush 4 to 5 phyllo sheets with melted butter and arrange sheets, buttered side up, over the dough in the pan covering the bottom and sides (allowing phyllo to overhang sides). 4. Drain raisins and sprinkle over phylo. For the Filling1. Begin to boil a large pot of water for the water bath. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and optional pumpkin pie spice and mix until smooth. 3. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. 4. Fold overhanging phyllo over filling, separating ends of phyllo and pulling to form a rough, jagged "crown". 5. Bake 45 to 55 minutes. The edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let the cheesecake rest in the cooling oven for one hour. 6. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours. For the Caramel Sauce1. Melt butter in heavy saucepan. 2. Stir in brown sugar, cream and corn syrup. Increase heat and bring to boil. 3. Remove from heat and add vanilla extract. 4. Drizzle over cooled cheesecake when ready to serve to avoid getting soggy.

SOUR CREAM-RUM RAISIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes. Cool 10 minutes. Reduce oven temperature to 325°F.
• In saucepan, bring raisins and 1/3 cup rum to simmer. Remove from heat; let stand 20 minutes. Drain. In large bowl, beat cream cheese and granulated sugar with mixer on medium until light and fluffy. Beat in eggs and sour cream until blended. Pour one-third of the batter over crust. Sprinkle half of the raisins. Repeat. Top with remaining batter. Bake 1 hour 15 minutes or until edges are set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate at least 6 hours.
• Remove side of pan. Beat whipping cream and powdered sugar with mixer on high until stiff peaks form. Fold in 1/2 cup sour cream and 1 tablespoon rum. Spread over cheesecake.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

RUM-RAISIN CHEESECAKE

Steps:

• Generously butter 8x3-inch springform pan.
• Mix crumbs, sugar and butter; coat prepared pan completely with mixture.
• Preheat oven to 350 degrees.
• Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla.
• Beat in eggs and yolks 1 at a time; do not overmix.
• Blend in rum and half and half;stir in raisins.
• Pour batter into prepared pan; set pan in shallow roasting pan.
• Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan.
• Bake until cake feels dry to touch, about 90 minutes.
• Cool completely; refrigerate until ready to serve.