Best Chocolate Rum Cheesecake Recipes

ESPRESSO CHOCOLATE CHEESECAKE WITH DARK RUM

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.;

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 AND CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
• In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
• Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

CHOCOLATE RUM CHEESECAKE

Steps:

• Position a rack in the centre of the oven and preheat to 325F. Butter a 9 inch springform pan and cover the outsides with aluminum foil, shiny side out. In a mixing bowl, combine the graham cracker crumbs and sugar and stir to mix. Add the butter and stir until blended. Press evenly into the bottom and halfway up the sides of the pan. Refrigerate until ready to use. In a small saucepan over low heat, combine chocolate and rum and melt, stirring often, about 1 minute, set aside. In bowl of electric mixer, beat cream cheese until smooth and fluffy. Gradually add sugar and continue blending. Then beat in the sour cream and vanilla estract. Add the eggs on at a time, beating well after each addition. Remove bowl from mixer and set over pan of simmering water [not touching]. Warm mixture, stirring constantly, until completely smooth and very creamy...2 or 3 minutes. Pour 11/3 cups batter into another bowl and set aside. Add chocolate mix to remainder and whisk until blended. Set back over water and stir until creamy and smooth. Pour chocolate batter into prepared pan. Gently pour the plain batter over the top and make swirls with fork. Bake until cake is set around the edges and the centre is still a little loose, 45 to 50 minutes. Cool at room temperature. Remove the rim from pan and refridgerate overnight.