Chocolate, Rum And Raisin Cheesecake
|Graham crackers||5 Ounce|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Dark raisins||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Instant coffee||1 Teaspoon|
|Boiling water||5 Tablespoon|
|Powdered gelatin||1⁄2 Ounce (2 Envelopes)|
|Semisweet chocolate||2 Ounce|
|Cream cheese||1⁄2 Pound|
|Heavy cream||1 Cup (16 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs) (For Decoration)|
|Chocolate flakes/Crystallized flowers and leaves||1⁄4 Cup (4 tbs) (For Decoration)|
Vary this by using sweet sherry instead of rum or omitting the raisins altogether and using a double quantity of chocolate.
Soak the raisins in rum, preferably overnight.
Crush the graham crackers between sheets of wax paper until fine.
Melt the butter and stir in the crumbs and sugar.
Stir over gentle heat until well blended and press into a greased 9 inch flan dish or pan with a loose base.
Refrigerate to harden well.
Mix egg yolks, sugar and the coffee dissolved in 2 tablespoons of the boiling water in the top of a double saucepan or in a bowl.
Place over boiling water and stir steadily until the mixture clings to the back of the wooden spoon.
Dissolve gelatin thoroughly in 3 tablespoons of boiling water, stir into the egg mixture and remove from heat.
Melt the chocolate with a little water in a bowl over boiling water.
Stir until smooth and blend into mixture.
Beat the cream cheese and when the chocolate mixture is cold, stir it gradually into the cream cheese.
Whisk the cream with the milk to soft peaks and fold into the mixture.
Whisk the egg whites until stiff but not brittle and fold into mixture.
Stir in rum-soaked raisins.
Pour into flan dish or pan and refrigerate until firmly set.
Decorate with piped whipped cream and chocolate flakes or crystallized flowers and leaves.