There is not enough baked cheesecake in the world. There just isn’t. And don’t get me started on cheesecake made with gelatin. It is a personal affront to be served up some half-assed, gelatin-made gloopy excuse for a cheesecake. When you want cheesecake, you want The Real Deal. I like cheesecake the way I like my men: dense and heavy. Just kidding, sort of. This cheesecake is the bomb. I have made it many times. This time around, I had still more of my gingernut biscuit base left over from the White Chocolate and Ginger Cheesecake (which is not baked, but it’s still full-on cream cheese and cream). The recipe below calls for plain biscuits which I think are better: the gingernuts did nothing to complement the rich flavour; they really just clashed. Allowing this chocolate cheesecake to firm up overnight in the fridge also lets the coffee flavour strengthen and infuse throughout so give it oodles of time. The rum is not noticeable at all – it’s not boozy – but it adds an underlying strength and an extra bit of naughtyness to this already sinful dessert. It is heavy and dense and so moreish. I made half of what is stated in the original recipe and poured the cheescake filling into three large ramekins. The filling itself is very runny so, if using a springform pan, make sure that you place a baking tray underneath as the filling will most likely seep out under the edges. You will need an 8″ pan. There’s no problem using an ovenproof dish, only you won’t be able to cut slices for your hungry friends. Luckily, this stuff is great eaten straight from the dish with a spoon or fork! The ramekins I used measure 5″ across and 2″ deep.

Chocolate Cheesecake with Coffee & Rum

For the biscuit base:
¾ cup digestive biscuits, crushed into crumbs / graham cracker crumbs
2 oz / ¼ cup butter, gently melted
2 tblsp sugar
 
Creamcheese Filling:
3 x 8oz packages / 675g of cream cheese @ room temperature
1 cup sugar
2 eggs @ room temperature
8 oz dark/semisweet chocolate, melted and cooled (I used 74% cocoa)
¾ cup sour cream
7 tblsp strong brewed coffee
2 tblsp heavy cream
1 tsp dark rum
 

1. Preheat oven to 175C / 350F . Melt the chocolate in a double-boiler or the microwave and allow to cool down.

2. Mash the biscuits into crumbs by using a rolling pin and freezer bag method or whiz them up in a food processor. Combine with the butter and sugar. Press into the bottom of the springform pan and pop in the fridge.

3. For the filling: blend the bejeezus out of the cream cheese, sugar and eggs in a very large bowl. Mix it really well to make sure the cream cheese is blended and the mixture is smooth. Add the melted chocolate, sour cream, coffee, cream and rum, using a spatula to scrape down the sides between mixing. Pull out the biscuit base and pour the mixture on top.

4. Bake in the oven for 40-45 mins. Turn the oven off and prop the door open a little. Leave the cheesecake in the oven for one hour. Take it out and refridgerate overnight. Once it has safely set, gently remove the springform pan. Beware, the top will most likely have cracked but don’t worry. If you’re concerned with presentation, add a heap of chocolate shavings or fresh berries on top.

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