Rum And Coke Cheesecake Recipes

RUM AND COKE CHEESECAKE

Rum and Coke Cheesecake image

Make and share this Rum and Coke Cheesecake recipe from Food.com.

Provided by English_Rose

Categories Cheesecake

Time 17m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

225 g Oreo cookies, crushed
150 g butter, melted
150 ml cola
1 (1/4 ounce) packet unflavored gelatin
450 g cream cheese
4 tablespoons dark rum
1 lime, juice and zest of, grated
300 ml double cream
1 tablespoon sugar

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.

Nutrition Facts : Calories 835.3, Fat 72.3, SaturatedFat 42.4, Cholesterol 205.8, Sodium 569.2, Carbohydrate 35.4, Fiber 1.1, Sugar 20, Protein 10

HOT BUTTERED RUM CHEESECAKE

Hot Buttered Rum Cheesecake image

Dazzle your guests with a rich and indulgent lightly spiced and rum-flavored cheesecake.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 14h55m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup finely crushed shortbread cookies (about 10 cookies)
3 tablespoons packed brown sugar
2 tablespoons butter or margarine, melted
5 packages (8 ounces each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping (heavy) cream
1 tablespoon rum extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs

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.

Nutrition Facts : Calories 545, Carbohydrate 45 g, Cholesterol 145 mg, Fiber 0 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 320 mg

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