RUM & RAISIN CHEESECAKE (NO-BAKE)
Rum & Raisin Cheesecake - A delicious no-bake cheesecake inspired by the classic ice cream flavour. Packed full of rum-soaked raisins and with a hint of black treacle.
Provided by Charlotte Oates
Categories Dessert
Time 20m
Number Of Ingredients 9
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).
Nutrition Facts : Calories 461 kcal, Carbohydrate 34.1 g, Protein 3.3 g, Fat 31.3 g, SaturatedFat 19.3 g, Sodium 132.1 mg, Fiber 0.8 g, Sugar 28.2 g, ServingSize 1 serving
CHOCOLATE RUM & RAISIN CHEESECAKE
Make and share this Chocolate Rum & Raisin Cheesecake recipe from Food.com.
Provided by esperancecottage
Categories Cheesecake
Time 3h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 365.7, Fat 24.1, SaturatedFat 14.2, Cholesterol 113.7, Sodium 242.2, Carbohydrate 29.3, Fiber 0.8, Sugar 21, Protein 7.9
RUM-RAISIN CHEESECAKE
This spectacular rum-raisin cheesecake is from pastry chef Alain Roby at the American Harvest Restaurant at the Vista International Hotel in Manhatten. It appeared in the R.S.V.P. section of an October 1986 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 647.4, Fat 40.8, SaturatedFat 23.9, Cholesterol 280.2, Sodium 395.9, Carbohydrate 49.4, Fiber 0.8, Sugar 38.6, Protein 12.5
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