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Friday, April 4, 2008

Rum Chocolate Cheesecake

Chocolate cheese cake

This is a really rich dessert. The addition of rum to cheesecake really brings the cheese cake to a whole new dimension.

Chocolate Almond Crust (if you don't feel like going through this step just get a ready made graham cracker crust and add some almond flavoring)

1/2 cups chocolate cookie crumbs
6 tbs melted butter
1/2 cup chopped almonds
2 tbs sugar

Filling:
8 ozs cream cheese
1/2 cups sour cream
6 tbs sugar
1 tsp vanilla extract
1/4 cup rum (white rum will be true strong, Appleton special will work)
1 package of unflavored gelatin
8 ozs semi sweet chocolate chips melted

Directions

Blend all the crust ingredients together. Press mixture on the bottom and 1 inch up n the sides of a 10 inch pie pan. Bake for at least 8 minutes. Let crust cool.

Beat the cream cheese, sour cream, sugar and vanilla together. Put the rum into the top of a double boiler or a heat proof bowl, sprinkle on the gelatin, and let it soften for at least 1o minutes.
Stir the gelatin mixture over simmering water until the gelatin dissolves. Beat the solution into the cream cheese mixture. Beat in the melted chocolate. Pour the mixture into the prepared crust and refrigerate the cake until the filing is firm.
Garnis with grated chocolate .

1 comment:

2sweetnsaxy said...

Yummm! I just ate and I sure could go for this for dessert.