This cheesecake has so many different flavours that blend so beautifully that it will definitely be a treat for your taste buds..
We had a wee bit of an Indian Dark Rum called Old Monk left with us; it wasn’t enough for a drink & it was not going to be wasted :). I had noted this recipe down sometime back from a magazine & found it while I was cleaning up some old documents in my laptop. Guess its meant to be.. I had everything that I needed to make this cheesecake.. did not have to make a run to the grocers at all..
The only thing was that it needed to be set for at least 6-8 hours before you dig your fork into it for a bite.. ! Well, I know it’s easier to buy a slice from the bakery or your favourite restaurant because your wait time is just from the time you place your order & till the plate is brought to your table.. But think on the brighter side.. here for the same price of the slice you have a whole cheesecake which is yours!! That’s just one way to think about it… then it always involves all your precious time & love that goes into baking it..so it is definitely special.. 🙂
This is the first time I tried a cheesecake which involved baking. The last time I had tried a no bake cheesecake.. I fancy cheesecakes because it’s a bit sour & salty when compared to other cakes which are only on the sweeter side.. Its been unbearably hot from a couple of days & a chilled cheesecake just helped me cool down.. 🙂
As I did not have a 18 cm tin, I used 2 smaller tins to make this. One was a midnight snack.. I could not wait to let it set overnight & ate it.. shared it with K .. 🙂 The other one I patiently waited till the next day & went through the process of garnishing it & clicking pictures for the blog.. 🙂
Ingredients: (Serves 4 – 6) Preparation Time: 75-80 mins
For the cheesecake base:
Dark chocolate digestive biscuits – 150 gms
Butter – 50 gms, melted
Tip: I used unsalted butter, you can use salted butter for a nice salty flavour to add a nice salty biscuit base.
Mixed spice (optional) – 1/4 tsp, I used this just for the twist 🙂
For the filling:
Dark chocolate – 100 gms, I used Bournville
Cream cheese or soft cheese – 400 gms
Sugar – 90 gms
Eggs – 2
Cornflour – 3/4 tsp
Granulated coffee of your choice – 3/4 tsp
Sour cream – 150 gms
Dark Rum of your choice – 2 tbsp
Pre-heat your oven to 130 degrees. While the oven is heating up, break each biscuit into 2-3 pieces. Using a blender, blend the biscuit pieces into tiny bits.
Take a medium-sized mixing bowl, & mix together the blended biscuit bits, melted butter & mixed spice powder if you plan to add it using a spatula.
Line the base of a 18 cm springform tin/ a loose bottom sandwich tin with grease proof paper & transfer the biscuit mix to it. Evenly spread & press this to make a base. Once the oven has pre-heated, bake this in the oven for 10 mins.
While the biscuit base is baking, take a large mixing bowl, add the cream cheese, sugar, sour cream, eggs, corn flour & using an electric beater, beat all the ingredients together. Mix the coffee granules in 3/4 tsp water & let it dissolve completely. Add this to the cheese mixture. Mix well.
Melt the chocolate in a bowl over a bowl of simmering, bubbling hot water. Once its melted, add this to the cheese mixture along with the rum & give it a good mix with the beater. Make sure everything has blended well.
Cover & keep aside.
Meanwhile the base should be ready, let the base cool down to room temperature. Now pour the cheese mixture over the biscuit base.
The mixture should fill it to 3/4 the height of the cake pan. Give the pan at least 4-5 sharp taps so that any air bubble will escape.
Place the cake pan on a baking tray & bake at the same temperature 130 degrees for around 40 – 50 minutes or till done. The centre should wobble & the sides should be firm; that’s when its done.
Take the cheesecake out, place it on a wire rack & let it cool down completely.
The sides should loosen up & get separated from the tin, else use a blunt knife to separate the edges. Cover with cling film or with a ceramic plate & chill in the freezer for 6-8 hours or overnight.
Once chilled, take out the cheesecake from the tin.
Garnish with shavings of dark chocolate & white chocolate or dust with some cocoa or coffee powder.
You can even add chocolate chips if you wish to. Or you can eat it as is… 🙂
Slice, serve & enjoy chilled..
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