How To make Rum Raisin Cheesecake

Rum and raisin cheesecake

Welcome back to my kitchen, this delicious chilled and unbaked cheesecake is one of my own creations. My cheesecakes are always very popular at special occasions and I have had visitors from around the world raving about them.

If you make this recipe, let me know! I would love to see how it turned out!

Base:
Crush 2 packets of chocolate stuffed Oreo cookies and mix with about 50 grams melted butter, you may need more melted butter just to get all the biscuit crumbs incorporated.

Press the mixture into a pan or dish, I used an 8-inch springform pan with the base lined with baking parchment for easy removal.
Put this in the fridge to chill and set while you make the filling.

Filling:
500gm cream cheese
1 Cup whipping cream
1 Cup icing sugar
1/2 teaspoon vanilla essence
1 1/2 Cups of cooking chocolate- melted
1/2 Cup castor sugar
½ Cup sultanas or raisins
50 mls Rum flavoured essence
3 teaspoons gelatin powder
1/4 Cup liquid (combined approx. 3 teaspoons rum essence and the rest is cold water)

Whip the cream and icing sugar and vanilla together, then put aside for later.
In a separate bowl add the rum essence to the sultanas, warm in the microwave for 30 seconds.
Soften the gelatin with the liquid and leave aside to bloom.
melt the chocolate, and put aside for later. I do this in the microwave heating it on high for 30 seconds at a time and stirring well before heating again if needed.
Beat the cream cheese, sugar until smooth, add in the whipped cream mixture, the raisins and then the melted chocolate.
When it’s all incorporated together, warm the gelatin slightly to soften and add the gelatin, mix well.
It'll seem quite runny at this point but don’t despair it will set! Pour the filling over the base and leave for a few hours or even better, overnight to set in the fridge.

If you want to do a fancy topping wait until the filling has set first...well I would anyway :)

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Classic Cheesecake Recipe | How Tasty Channel

Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually

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Rum and Raisins Baked Cheesecake - By Vahchef @ VahRehVah.com

Rum and raisin baked cheesecake -- excellent short-crust pastry filled a bed of rum soaked in run and topped with cheese mixture made with hung curd. Baked until done.



Ingredients:
1 cup All purpose flour
1/4 cup Butter (white unsalted butter)
2 number Egg yolk
1/4 cup Sugar
1/4 tsp Vanilla essence


Directions:
Take a bowl add all purpose flour, sugar, butter (white unsalted), salt, vanilla essence, mix this like a crumble and add egg yolk, mix it like a dough, roll it with rolling pin make a sheet, put this sheet into the flate cake mould, take a fork and punch them into all sides and bake them at 180 c for 10 to 15 minutes. For the filling:-- Hung yogurt 2 cups Butter ½ cup Sugar ½ cup Lemon rind 1 n Eggs 2 n Raisin 100 g Rum ½ cup Take a bowl add hung yogurt, butter, sugar, lemond rind (grated), eggs, mix it well. Take out the cake mould in this add raisins (soaked in the Rum), and add left over rum, pour the hung yogurt mixture and bake this at 160c for 40 minutes.



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Jamaican Rum and Raisin Cheesecake.

Rum and Raisin Cheesecake | Sanjeev Kapoor Khazana

This boozy cheesecake is definitely worth any guilt you may feel while eating it. Watch this video to find out how to make this recipe.

RUM AND RAISIN CHEESECAKE - (Serves - 4)

Ingredients

2 tablespoons rum
¼ cup raisins
1 cup cream cheese
6-8 biscuits
2 tablespoons + ¼ cup castor sugar
1 tablespoon melted butter
1 tablespoon coffee decoction
2 cups whipped cream

Method

1. Take biscuits in a plastic zip-lock bag, seal and crush them using a rolling pin to make a fine powder. Transfer in a bowl.
2. Add 2 tablespoons castor sugar and melted butter and mix well.
3. Take raisins in another bowl. Add rum, mix and set aside for 30 minutes.
4. To prepare cheese cake mixture, take cream cheese in another bowl. Add ¼ cup castor sugar and whisk using an electric beater. Add coffee decoction and whisk well. Add rum and raisin mixture and mix.
5. Take ½ of cream cheese mixture in another bowl. Add ½ of whipped cream and fold. Add to remaining cream cheese mixture along with remaining whipped cream and fold well.
6. Fill a piping bag fitted with a medium star nozzle with cream mixture. Line individual shot glasses with biscuit-butter mixture and pipe out cream mixture.
7. Serve chilled .

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Rum Raisin Sauce Recipe

Rum Raisin Sauce Recipe for cake, pie, bread pudding, ice cream, etc.

Cookware ????

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