Simple Chocolate Truffle Marbled Rum Unbaked Cheesecake

Total Time: 12 hrs 30 mins Preparation Time: 30 mins Cook Time: 12 hrs

Ingredients

• Servings: 10
• 90 g butter (melted & cooled)
• 250 g biscuits (use chocolate-chip biscuits or other chocolate biscuits of your choice or malt biscuits)
• 400 g cream cheese (room temp)
• 120 g caster sugar
• 400 ml heavy cream (whipping cream chilled)
• 200 g dark chocolate
• 1/4 cup rum

Recipe

• 1 base:.
• 2 place melted butter and biscuits in a blender or food processor and combine until fine crumbs.
• 3 press evenly and firmly into a 23cm (9") spring form or removable base tin.
• 4 place in fridge.
• 5 filling:.
• 6 melt the chocolate.
• 7 heat the rum in a pot on stove until it starts to simmer.
• 8 add the chocolate and beat with a wooden spoon until smooth.
• 9 set aside to cool.
• 10 beat on low speed with an electric mixer the cream cheese until lump free and soft.
• 11 still on low speed slowly add in the sugar.
• 12 once the sugar is incorporated slowly pour in the cream, still on low speed.
• 13 turn up the speed and whip the mixture until it holds its shape completely when the beater passes through the mix and the mixture looks a little grainy.
• 14 spoon 3/4 of the cheesecake filling onto the chilled base and roughly smooth with a spatula.
• 15 stir the chocolate rum mix into the remaining 1/4 of the cheesecake mixture and beat quickly until smooth.
• 16 pour onto the top of the cheesecake and roughly flatten with a spatula.
• 17 with a fork, gently turn the mixture over a little to create a marbled effect.
• 18 flatten top before tapping the tin on bench to remove air bubbles.
• 19 chill overnight.
• 20 remove from tin and place on serving plate.
• 21 cut into slices using a hot dry knife.