Chocolate Rum Raisin Cheesecake Food

RUM & RAISIN CHEESECAKE (NO-BAKE)

Steps:

• The night before you want to make the cheesecake - soak the raisins (160g) in the rum (120ml) - I put mine in an airtight tub and occasionally give the tub a shake to ensure the raisins are all soaked equally.
• Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
• Melt the butter (40g).Crush the digestive biscuits (100g).Mix together the crushed biscuits and melted butter.Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
• Whip the double cream until it forms stiff peaks (225ml)
• Whisk in the cream cheese (200g), caster sugar (60g) and black treacle (40g).
• Optional - set aside 2 tbsp of the rum-soaked raisins to decorate the cheesecake (if you don't want to decorate the cheesecake like mine, then simply add them all to the cheesecake mixture).Fold in the rum-soaked raisins - If you find that not all of the rum has been absorbed by the raisins, then you can add 2 tsp of the excess rum to the cheesecake mixture - don't be tempted to add more as you'll find that the cheesecake won't set as well as it should.
• Remove the tin from the fridge and add the rum and raisin cheesecake mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps.Chill for two hours until the cheesecake has set - see notes below the recipe for what to do if the cheesecake looks a little soft after chilling.
• When you're ready to serve the cheesecake, whip the double cream (75ml) until it forms stiff peaks. Pipe the cream in 8 swirls around the edge of the cheesecake - I use a piping bag fitted with a JEM 1B star nozzle.Scatter the remaining rum-soaked raisins around the cream swirls.Serve immediately (or pop back into the fridge until you're ready to serve).

RUM AND RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
• Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

CHOCOLATE RUM & RAISIN CHEESECAKE

Steps:

• Soak raising in rum, set aside.
• Combine graham cracker crumbs, sugar and butter: press firmly into springform pan, chill.
• Beat egg yolks and milk, sprinkle in gelatin and shisk. Stir constatny over low heat until gelatin dissolves and mixture thickens, about 5-10 minutes.
• Add coffee and chocolate chips, continue stirring over lowheat until mealted adn smooth. Remove from heat.
• Beat cream cheese and sugar until light and fluffy, gradually beat in gelatin mixture, raisins adn rum.
• Chill until mixture mounds slightly when dropped froma spoon.
• Beat egg whites utnil stiff, but not dry: fold into gelatin mixture. POur into springform pan, chill until set, about 2-3 hours. When set, decorate with choclater curls and sprinkle with icing sugar if desired.

RUM-RAISIN CHEESECAKE

Steps:

• Generously butter 8x3-inch springform pan.
• Mix crumbs, sugar and butter; coat prepared pan completely with mixture.
• Preheat oven to 350 degrees.
• Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla.
• Beat in eggs and yolks 1 at a time; do not overmix.
• Blend in rum and half and half;stir in raisins.
• Pour batter into prepared pan; set pan in shallow roasting pan.
• Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan.
• Bake until cake feels dry to touch, about 90 minutes.
• Cool completely; refrigerate until ready to serve.