Mocha Rum Cheesecake


serves 10-12
1 stick (8 Tbsp) 100 g butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
225 g chocolate-coated digestive biscuits, finely crushed

for the filling

100 g ratafias
6 tbsp rum
450 g full fat soft cheese
4 eggs, separated
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
2 tbsp instant coffee powder
3 tbsp hot water
300 ml double or whipping cream
30 g powdered gelatine
5 tbsps cold water

for the topping

300 ml double or whipping cream
1 tbsp rum
75 g plain chocolate, flaked

accompaniments (you may need these)


1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.

2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.

3. Put a few of the ratafias to one side for the decoration. Put the remaining ratafias into a bowl and sprinkle with the rum. Cover and leave to one side.

4. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 100 g / 4 oz of the caster sugar, the instant coffee dissolved in the hot water, and the cream.

5. Put the gelatine and cold water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.

6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture.

7. Spoon half the cheese mixture into the prepared tin. Top with the rum-soaked ratafias and then add the remaining cheese mixture.

8. Shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.

9. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.

10. For the topping, whip the double cream with the rum until thick. Pipe or swirl on top of the cheesecake.

11. Decorate with the chocolate and reserved ratafias.

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