Rum Mocha Cheesecake Recipe
Rum Mocha Cheesecake has a great taste. Rum Mocha Cheesecake gets its taste from cream cheese mixed with eggs and flavored with dark rum. Rum Mocha Cheesecake inspired by many food chains worldwide.
Ingredients
Crust
1 1/2 cups oatmeal cookies, crumbled
1/3 cup butter or margarine
2 tsp cocoa
Filling
2 tbsp instant coffee
2 oz dark rum
2 3/4 cups cream cheese, softened
1 cup brown sugar
2/3 cup semisweet chocolate, melted, lukewarm
2 tbsp all purpose flour
1 tbsp vanilla extract
3 eggs
1 1/2 cups sour cream
1/2 cup pistachios or almonds
Directions
Crust Butter a springform cake pan.
Set aside.
In a small bowl, mix cookie crumbs, butter and cream.
Press over bottom and along sides of pan, up to 1 1/2 inches (3.75 cm) from top.
Set aside.
Filling Preheat oven to 375 °F (190 °C).
In a bowl, dissolve coffee in rum.
Set aside.
In a mixer bowl, lightly whip cream cheese, brown sugar, chocolate and flour.
Fold in vanilla extract and eggs.
Mix at low speed.
With a spatula, fold in rum and coffee mixture.
Pour into pan.
Bake in oven 45-55 minutes or until center of cake has set.
Remove from oven.
Let cool 10 minutes.
Detach cake by running a knife along sides of pan.
Unclip pan.
Let cool 2 hours.
Cover cake with sour cream.
Decorate with pistachios or almonds.
Refrigerate at least 2 hours before serving.
Set aside.
In a small bowl, mix cookie crumbs, butter and cream.
Press over bottom and along sides of pan, up to 1 1/2 inches (3.75 cm) from top.
Set aside.
Filling Preheat oven to 375 °F (190 °C).
In a bowl, dissolve coffee in rum.
Set aside.
In a mixer bowl, lightly whip cream cheese, brown sugar, chocolate and flour.
Fold in vanilla extract and eggs.
Mix at low speed.
With a spatula, fold in rum and coffee mixture.
Pour into pan.
Bake in oven 45-55 minutes or until center of cake has set.
Remove from oven.
Let cool 10 minutes.
Detach cake by running a knife along sides of pan.
Unclip pan.
Let cool 2 hours.
Cover cake with sour cream.
Decorate with pistachios or almonds.
Refrigerate at least 2 hours before serving.
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