Saturday, 14 June 2008

Rum & Raisin Chocolate Cheesecake

I made these yummies for a Masak-Masak challenge. The challenge was to cook/bake/create something that includes the following ingredients: cream cheese, chocolate and a fruit.

I found the following recipe after a quick google and modified it slightly. I love the idea of these cheesecakes because they are in individual portions, and the recipe only requires a 250g block of cream cheese. Most cheesecake recipes require 2 blocks of cream cheese to put into a springform pan. As I'm still in a baking doldrum, I'm rather lazy to dust out the springform for baking. *g*

Rum & Raisin Chocolate Cheesecake

Making the Rum and Raisin:
  1. Soak 95g (1/2 cup) of raisins in 80ml (or 1/3 cup) rum in a covered bowl for at least 6 hours or overnight. I soaked the raisins for a few days because after I began the recipe, I got lazy to continue it. *g*
  2. To use, separate the raisins from the liquid. Keep the liquid for the cheesecake.
Ingredients for the cheesecake:
  • Cooking spray, to grease muffin tin
  • 200g plain chocolate biscuits
  • 60ml (1/4 cup) light corn syrup/golden syrup
  • 50g unsalted butter, melted
  • 1 tsp powdered gelatine
  • liquid from Rum & Raisin
  • 200ml carton whipping cream
  • 250g Philadelphia cream cheese, at room temperature
  • 80g (1/2 cup) icing sugar mixture, sifted
  • 150g 70% dark chocolate, melted in microwave
  • raisins from Rum & Raisin


  1. Spray lightly, twelve 80ml (1/3 cup) muffin pans to grease. These are the usual sized cupcake pans you'd use for making cupcakes. The recipe calls for lining the bases and sides with non-stick baking paper, but being lazy, I just lined it with cupcake liners.
  2. Use a food processor and process the chocolate biscuits until they are fine. In a bowl, add corn syrup and butter to the biscuits. Stir until well combined. I weighed the mix and then divided the mix equally into 12 portions. Each portion is put into the cupcake liners and pressed down with the base of a small glass. Place the muffin pan in the fridge until required.
  3. Put the liquid from the rum & raisin in a small bowl and heat it in a microwave for 30-45 seconds on high. Add the gelatine and stir with a fork until it dissolves. If the gelatine doesn't dissolve, send it back to the microwave for another 10 seconds and stir again until most of the gelatine dissolves. Set it aside for 5 minutes to cool to room temperature.
  4. In a mixing bowl, use a wooden spoon to beat the cream cheese and sifted icing sugar until smooth. Add the cooled rum mixture, melted chocolate and raisins to the cream cheese mixture and beat until well combined.
  5. Use an electric beater to whisk the cream in a bowl until soft peaks form.
  6. Then, using a large metal spoon, gently fold in the whipped cream into the chocolate cream cheese mixture until they are all combined.
  7. Spoon the filling evenly among the muffin pans. Gently tap the pans on the bench and smooth the surface with the back of a spoon. Cover loosely with plastic wrap and place in the fridge for 4 hours or until set.
  8. Use a skewer to loosen the cheesecakes from the muffin pan. You can either leave the cupcake liner on or not, depending on your preference.
The original recipe calls for extra 50g of melted chocolate to drizzle on the cheesecake, but I've simplified it with just a maraschino cherry on the cheesecake for a cheerful look. And this is the result!

Happy Father's Day, Noel!