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Individual rum & raisin chocolate cheesecakes
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Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Indulgent desserts elevate any meal to a celebration.
Ingredients:
  • 95g (1/2 cup) raisins
  • 80ml(1/3 cup) dark rum
  • Melted butter, to grease
  • 1 200g pkt plain chocolate biscuits (Lanes brand)
  • 60ml (1/4 cup) golden syrup
  • 50g unsalted butter, melted
  • 3.00 gm powdered gelatine
  • 1 300ml carton thickened cream
  • 1250g pkt cream cheese, at room temperature
  • 80g (1/2 cup) icing sugar mixture, sifted
  • 150gdark cooking chocolate, melted
  • 50g dark cooking chocolate, extra, melted
Instructions:
  • Combine the raisins and rum in a small bowl, stirring gently. Cover with plastic wrap and let sit for 6 hours or overnight to macerate.
  • Grease twelve 80ml (1/3 cup) muffin pans with melted butter and line with non-stick baking paper or paper cases.
  • Crush biscuits until finely crushed in a food processor or by using a rolling pin in a freezer bag. Combine crushed biscuits with golden syrup and butter in a bowl. Mix well. Press heaped tablespoons of the mixture into each muffin pan using the base of a small glass. Chill in the fridge until ready to use.
  • Drain the raisins and save the rum. Warm the rum in a small saucepan over low heat for 30 seconds. Pour into a heatproof jug and sprinkle over the gelatine. Stir with a fork until dissolved. Let it cool for 5 minutes at room temperature.
  • Using an electric beater, whip the cream in a bowl until soft peaks form. In a separate bowl, mix cream cheese and icing sugar until smooth. Add cooled rum mixture, raisins, and melted chocolate, then beat until well combined. Gently fold in the whipped cream using a large metal spoon until fully incorporated.
  • Distribute the filling evenly in the muffin pans and gently tap them on the counter. Use the back of a spoon to smooth the surface. Cover loosely with plastic wrap and refrigerate for 4 hours or until firm.
  • Gently lift the cheesecakes out of the pan, removing the baking paper. Transfer them to a serving platter. Fill a plastic bag with extra melted chocolate, cut a small hole in one corner, and generously drizzle the chocolate over the cheesecakes.

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