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Rum ball cheesecake recipe
Rum ball cheesecake recipe
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Prep Time:
375 minutes
Cook Time:
80 minutes
Total Time:
455 minutes
Decadent baked cheesecake infused with the irresistible flavors of rum balls for a delightful surprise in every bite!
Ingredients:
  • 250g packet Arnott’s Nice biscuits
  • 20g (1/4 cup) desiccated coconut
  • 20.00 gm dark cocoa powder, plus extra, for dusting
  • 70g unsalted butter, melted
  • 300ml carton double cream, whipped to soft peaks, to serve
  • 35g (1/3 cup) desiccated coconut
  • 50g (1/4 cup) raisins, chopped
  • 20.00 gm dark cocoa powder, plus extra, to coat
  • 120g (1/3 cup) sweetened condensed milk
  • 80.00 ml dark rum
  • 750g cream cheese, chopped, at room temperature
  • 395g can sweetened condensed milk
  • 270ml can coconut cream
  • 10.00 gm cornflour
  • 1 tsp vanilla bean paste
  • 3 eggs
Instructions:
  • Prepare the 22cm springform pan by greasing the base and sides and lining it with baking paper.
  • In a food processor, finely crush half of the biscuits. Add coconut, cocoa, and butter. Process until combined. Press mixture into the prepared pan to form the base. Chill in the fridge.
  • In a food processor, finely crush the remaining biscuits. Transfer to a large bowl and combine with coconut, raisins, cocoa, condensed milk, and rum. Mix well. Roll the mixture into 16 balls using almost a full tablespoon each. Coat the balls in extra cocoa and refrigerate on a lined plate to chill.
  • Preheat your oven to 150C/130C fan forced. Blend together cream cheese, condensed milk, coconut cream, rum, cornflour, and vanilla until silky. Incorporate the eggs one by one until the mixture is smooth and well combined.
  • Set aside 8 rum balls and chill. Spread the remaining rum balls in the bottom of a pan on a baking tray. Pour cream cheese mixture over the rum balls. Bake for 1 hour 20 minutes until slightly wobbly in the center. Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour. Cool at room temperature for 30 minutes, then chill in the fridge for 4 hours.
  • Garnish the cake with whipped cream, rum balls, and a sprinkle of cocoa powder.

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