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Rum Mocha Cheesecake

the.instructor's picture
Rum Mocha Cheesecake has a great taste. Rum Mocha Cheesecake gets its taste from cream cheese mixed with eggs and flavored with dark rum. Rum Mocha Cheesecake inspired by many food chains worldwide.
Ingredients
  Oatmeal cookies 1 1⁄2 Cup (24 tbs), crumbled
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Cocoa 2 Teaspoon
  Instant coffee 2 Tablespoon
  Dark rum 2 Ounce
  Cream cheese 2 3⁄4 Cup (44 tbs), softened
  Brown sugar 1 Cup (16 tbs)
  Semisweet chocolate 2⁄3 Cup (10.67 tbs), melted (Lukewarm)
  All purpose flour 2 Tablespoon
  Vanilla extract 1 Tablespoon
  Eggs 3
  Sour cream 1 1⁄2 Cup (24 tbs)
  Pistachios/Almonds 1⁄2 Cup (8 tbs)
Directions

Crust Butter a springform cake pan.
Set aside.
In a small bowl, mix cookie crumbs, butter and cream.
Press over bottom and along sides of pan, up to 1 1/2 inches (3.75 cm) from top.
Set aside.
Filling Preheat oven to 375 °F (190 °C).
In a bowl, dissolve coffee in rum.
Set aside.
In a mixer bowl, lightly whip cream cheese, brown sugar, chocolate and flour.
Fold in vanilla extract and eggs.
Mix at low speed.
With a spatula, fold in rum and coffee mixture.
Pour into pan.
Bake in oven 45-55 minutes or until center of cake has set.
Remove from oven.
Let cool 10 minutes.
Detach cake by running a knife along sides of pan.
Unclip pan.
Let cool 2 hours.
Cover cake with sour cream.
Decorate with pistachios or almonds.
Refrigerate at least 2 hours before serving.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese

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