Simple Chocolate Truffle Marbled Rum Unbaked Cheesecake
- Ready In:
- 12hrs 30mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
-
BASE
- 90 g butter (melted & cooled)
- 250 g biscuits (use chocolate-chip biscuits or other chocolate biscuits of your choice or malt biscuits)
-
FILLING
- 400 g cream cheese (room temp)
- 120 g caster sugar
- 400 ml heavy cream (whipping cream chilled)
- 200 g dark chocolate
- 1⁄4 cup rum
directions
-
BASE:
- Place melted butter and biscuits in a blender or food processor and combine until fine crumbs.
- Press evenly and firmly into a 23cm (9") spring form or removable base tin.
- Place in fridge.
-
FILLING:
- Melt the chocolate.
- Heat the rum in a pot on stove until it starts to simmer.
- Add the chocolate and beat with a wooden spoon until smooth.
- Set aside to cool.
- Beat on low speed with an electric mixer the cream cheese until lump free and soft.
- Still on low speed slowly add in the sugar.
- Once the sugar is incorporated slowly pour in the cream, still on low speed.
- Turn up the speed and whip the mixture until it holds its shape completely when the beater passes through the mix and the mixture looks a little grainy.
- Spoon 3/4 of the cheesecake filling onto the chilled base and roughly smooth with a spatula.
- Stir the chocolate rum mix into the remaining 1/4 of the cheesecake mixture and beat quickly until smooth.
- Pour onto the top of the cheesecake and roughly flatten with a spatula.
- With a fork, gently turn the mixture over a little to create a marbled effect.
- Flatten top before tapping the tin on bench to remove air bubbles.
- Chill overnight.
- Remove from tin and place on serving plate.
- Cut into slices using a hot dry knife.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Jen T
New Zealand
<p>?</p>
8724169"