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Chocolate rum and raisin baked cheesecake
Chocolate rum and raisin baked cheesecake
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Indulgent chocolate rum & raisin cheesecake - perfect for impressing guests!
Ingredients:
  • 20.00 gm caster sugar, plus extra, to sprinkle
  • 125g butter, at room temperature
  • 520g pkt raisin toast
  • 40.00 ml dark rum
  • 200g dark chocolate (70% cocoa)
  • Dried muscatels, to serve
  • Icing sugar, to dust
  • 95g (1/2 cup) raisins
  • 125ml (1/2 cup) dark rum
  • 140g (2/3 cup) caster sugar
  • 500g cream cheese, chopped, at room temperature
  • 300ml ctn thickened cream
  • 4 eggs
Instructions:
  • Generously butter the base and side of a 23cm springform pan and coat it generously with extra sugar. Butter each slice of raisin toast, then cut in half lengthwise. Line the side of the pan with bread slices, standing upright with the butter side out. Overlap the remaining bread slices in a spiral pattern on the base of the pan, butter side down. Gently press down to flatten and create an even base. Sprinkle with 1 tablespoon of caster sugar and drizzle with rum. Set aside.
  • In a small saucepan over medium-high heat, combine raisins, rum, and 70g (1/3 cup) caster sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes until raisins are soft. Allow the mixture to cool slightly.
  • Beat together the cream cheese with the remaining 70g (1/3 cup) caster sugar until smooth. Mix in the cream and eggs until just smooth. Fold in the raisin mixture. Set aside half of the mixture in a separate bowl.
  • Preheat the oven to 160C/140C fan forced. Set aside 50g of chocolate. Microwave the remaining chocolate in a microwave-safe bowl on high, stirring every 30 seconds, for 1-2 minutes until smooth. Mix the melted chocolate into the cheesecake mixture. Spread the mixture evenly into the bread-lined pan using a spatula.
  • Spread the cheesecake mixture evenly over the chocolate layer. Bake for 1 hour until just set. Turn off the oven, leave the cheesecake inside with the door slightly open to cool for 30 minutes. Remove from the oven and let it cool completely in the pan.
  • Melt the remaining chocolate and transfer it into a piping bag. Drizzle it over the cheesecake, then garnish with muscatels and a sprinkle of icing sugar.

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