The best delicious White Chocolate Rum And Raisin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this White Chocolate Rum And Raisin Cheesecake recipe today!
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200 g Digestive biscuits; (7oz)
75 g Butter; (2 3/4oz)
100 g Dark raisins; (3 3/4oz)
85 ml Dark rum; (3fl oz)
675 g Cream cheese; (1 1/2oz)
225 g Granulated sugar; (9oz)
1/4 ts Salt
170 g Sour cream; (6oz)
2 ts Vanilla extract
110 g White chocolate; melted
-(4oz)
3 Eggs
-SHINY CHOCOLATE SAUCE-
175 g Fine chocolate; (6oz)
50 g Butter; (2oz)
50 g Caster sugar; (2oz)
2 tb Golden syrup
200 ml Milk; (7fl oz)
200 ml Milk; (7fl oz)
Pre-heat oven to 180C/350F/gas mark 4.
Blend the biscuits and melted butter in a processor, until paste like.
Spread out the mixture flat in a greased baking tin; leave in the fridge
for 15 minutes.
Combine the raisins and rum in a small pan and heat. Remove from the heat
and let the raisins marinade as they cool.
To make the filling, place the cheese, sugar and salt in the large bowl of
an electronic mixer. On a medium speed beat, until smooth. Scrape the sides
of the bowl with a spatula and then turn the speed up to high, and continue
beat until nice and creamy. Stop the machine and add some sour cream and
vanilla and continue to beat until all the ingredients are well combined.
Pour in the melted chocolate and beat together well.
Remove the bowl and fold in the rum and raisin mixture. Pour into the
prepared spring form pan, tapping once or twice on a firm surface – to
level the mixture. Set the pan in the centre of a slightly larger baking
pan. Pour enough hot water into the larger pan to reach halfway up the
sides of the spring form pan, but not above the foil.
Carefully place both pans in the oven and bake until the top is lightly
golden and slightly firm in the centre – about an hour and 10 minutes. (The
cake will become firm as it cools down) Remove the pans from the oven and
carefully lift out the springform pans and place on a rack and let it cool
completely. Refrigerate, uncovered, overnight.
To serve, dip a knife into warm water and run the knife around the inside
of the spring form pan and remove the outer ring. To cut into slices, dip
the knife into warm water as necessary.
For Shiny chocolate sauce:
Break the chocolate into squares and melt it with the butter in a bowl over
a pan of hot water. Stir in the sugar and syrup until dissolved, then pour
in the milk and continue to cook stirring often until the sauce thickens.
Yields
1 servings
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