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.
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