Chocolate rum & raisin cheesecake
This recipe is taken from the 1983 Milk Calendar. Be prepared to enjoy the holidays by serving this no-bake, make-ahead dessert.
- Prep: 30 min
- Cooking: 10 min - 15 min
- Refrigeration: 2 h - 3 h
Ingredients
- 1/4 cup (60 mL) raisins
- 1/4 cup (60 mL) rum or 1 1/2 tsp (7 mL) rum extract in 1/4 cup (60 mL) water
- 1 1/4 cups (310 mL) graham cracker crumbs
- 1/4 cup (60 mL) sugar
- 1/3 cup (80 mL) butter melted
- 3 eggs separated
- 2 cups (500 mL) Milk
- 2 pouches (1/4 oz/7 g each) unflavoured gelatin
- 1 tbsp (15 mL) instant coffee granules
- 3 oz (90 g) semi-sweet chocolate chips
- 8 oz (250 g) Canadian Cream cheese softened
- 1/2 cup (125 mL) sugar
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Preparation
Soak raisins in rum or rum extract; set aside.
Combine graham cracker crumbs, sugar and butter; press firmly into base of a 9-in (23 cm) springform pan; refrigerate.
Beat together egg yolks and milk; sprinkle in gelatin and whisk to combine. Stir constantly over low heat until gelatin dissolves and mixture thickens, about 5-10 min. Add coffee and chocolate chips; continue stirring over low heat until melted and smooth; remove from heat.
Beat Cream cheese and sugar until light and fluffy; gradually beat in gelatin mixture, raisins and rum. Chill until mixture mounds slightly when dropped from a spoon.
Beat egg whites until stiff but not dry; fold into gelatin mixture. Pour into springform pan; chill until set, about 2 to 3 hours.
When set, decorate with chocolate curls and sprinkle with icing sugar, if desired.
Tips
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Nutritional information
Per serving| Energy: | 441 Calories |
| Protein: | 9 g |
| Carbohydrate: | 44 g |
| Fat: | 25 g |
| Fibre: | 1.2 g |
| Sodium: | 239 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 12 % / 130 mg |
| Selenium: | 23 % |
| Vitamin A: | 24 % |
| Vitamin B12: | 31 % |
| Vitamin D: | 26 % |
