Double chocolate rum and raisin cheesecakes

Bite sized with a little kick and a lot of chocolate, this recipe is pure dessert perfection!
rum and raisin desserts
18 Item
1H 30M


Rum and raisin filling


1.Start making rum and raisin filling. Combine rum and raisins in a small bowl. Cover; stand 3 hours.
2.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm lamington pan; line base with baking paper, extending paper 5cm above two long sides.
3.Stir butter, chocolate, sugar and the water in a medium saucepan over low heat until smooth. Remove from heat; stir in sifted flour and cocoa, then egg yolks. Pour mixture into pan; bake about 15 minutes. Cool in pan.
4.Meanwhile, continue making filling. Melt the chocolate; cool slightly. Beat cream cheese and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time. Stir in chocolate, then the rum and raisin mixture. Pour filling over base.
5.Bake cheesecake for 45 minutes or until just set. Cool in oven with door ajar. Refrigerate for 3 hours or overnight. Cut into squares; serve cheesecake dusted with extra cocoa.

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