This was a very experimental dessert, but I’m happy with how it turned out. As it’s a no-bake rum chocolate cheesecake recipe, it’s not as solid as other cheesecakes. Instead, it has a smooth mousse consistency that works well with the crunchy biscuit base and ganache coating. It’s firm enough to slice but very light and creamy, and it has a distinct rum and chocolate flavour.
It’s a simple dessert to make. It just needs a good amount of time in the fridge to chill, so it’s best to make a day or two in advance. Christmas can be a little hectic, so it’s nice to have something that you can just take out of the fridge ready to go!
Ingredients for Rum and Chocolate Cheesecake Recipe
Biscuit Base
Two packs of Oreo Choco Brownie Flavour Cookies (2 x 154g)
100g unsalted butter
Rum & Chocolate Cheesecake Filling
450g cream cheese
100g caster sugar
220g dark milk chocolate (I used 2 x 110g bars of Galaxy Darker Milk)
110ml dark rum
200ml double cream
Ganache Topping
220g dark milk chocolate (I used 2 x 110g bars of Galaxy Darker Milk)
110ml double cream
Sprinkles to top (optional but fun!)
Method
Grease a 23cm springform tin.
Break the cookies into quarters before adding them to a food processor. You may need to do this in two batches depending on the size of the processor. Give them a good blitz until you have an even crumb, then set aside in a large bowl.
In a small bowl, melt the butter for a minute in the microwave.
Pour the butter over the Oreo crumbs and then combine until you have an even mixture.
Using the back of a spoon, press the crumbs into the tin and smooth out until level and the edges are sealed.
Leave to set in the fridge while you prepare the filling.
The Filling
In a large bowl, beat the cream cheese and caster sugar until smooth and creamy.
Break the chocolate into squares. In a glass bowl, heat the chocolate over a pan of boiling water on medium/high temperature, stirring until completely melted.
Gradually pour in the rum and continue to stir until you have a smooth consistency.
Pour the chocolate and rum into the cheese mixture and combine.
In a separate bowl, using an electric whisk beat the double cream until it begins to form stiff peaks.
Add to the cheese mixture and combine until you have an even consistency.
Remove the tin from the fridge and spoon the cheese topping over the Oreo base.
Leave to set in the fridge for at least 4 hours, ideally overnight.
Once you’re happy the cheesecake has firmly set, you can remove it from the tin.
The Topping
For the ganache, break the chocolate into squares then add to a glass bowl, along with the double cream.
Heat over a pan of boiling water on medium/high temperature and continue to stir until you have a silky smooth liquid chocolate.
Remove from the heat then allow to sit for a few minutes to cool.
Spoon the ganache over the cold cheesecake. Start from the middle, gradually allowing it to drip over the edges. You may have some ganache left over; you can always keep this in the fridge to eat alongside the cheesecake.
Add sprinkles to decorate it if you’d like a little extra Christmas magic!
Leave to cool in the fridge for a couple of hours, then serve when ready. It’s very delicious served with cream.
WORDS Andy Porter
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