Double chocolate rum and raisin cheesecakes

Bite sized with a little kick and a lot of chocolate, this recipe is pure dessert perfection!

  • 1 hr 30 mins cooking
  • Makes 18 Item
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Double chocolate rum and raisin cheesecakes
  • 150 gram butter, chopped coarsely
  • 100 gram dark chocolate, chopped coarsely
  • 1 cup (220g) caster sugar
  • 2/3 cup (160ml) water
  • 1 cup (150g) plain flour
  • 2 tablespoon cocoa powder
  • 2 egg yolks
  • 1 tablespoon cocoa powder, extra
Rum and raisin filling
  • 1/3 cup (80ml) dark rum
  • 1 cup (160g) coarsely chopped raisins
  • 250 gram dark chocolate
  • 500 gram cream cheese, softened
  • 1/2 cup caster sugar
  • 3 eggs


Double chocolate rum and raisin cheesecakes
  • 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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