Weve taken the a lot-cherished rum ball, crafted from sweetened condensed milk, and positioned those flavours on this marvelous baked cheesecake – theres a marvel in every slice!
The ingredient of Rum ball cheesecake recipe
- 250g packet Arnottu2019s Nice biscuits
- 20g (1/4 cup) desiccated coconut
- 2 tablespoons darkish cocoa powder, plus extra, for dusting
- 70g unsalted butter, melted
- 300ml carton double cream, whipped to soft peaks, to serve
- 35g (1/3 cup) desiccated coconut
- 50g (1/four cup) raisins, chopped
- 2 tablespoons darkish cocoa powder, plus extra, to coat
- 120g (1/three cup) sweetened condensed milk
- 2 tablespoons darkish rum
- 750g cream cheese, chopped, at room temperature
- 395g can sweetened condensed milk
- 270ml can coconut cream
- 2 tablespoons dark rum
- 1 tablespoon cornflour
- 1 teaspoon vanilla bean paste
- 3 eggs
The instruction how to make Rum ball cheesecake recipe
- Grease the bottom and facet of a 22cm springform pan and line with baking paper.
- For the base, procedure half the biscuits in a food processor till finely beaten. Add the coconut, cocoa and butter and manner to combine. Place inside the organized pan and press to cowl the bottom. Place inside the fridge to relax.
- For the rum balls, system the remaining biscuits until finely crushed. Transfer to a large bowl. Add coconut, raisins, cocoa, condensed milk and rum. Stir to mix. Roll almost-complete tablespoonfuls of aggregate into 16 balls. Roll in greater cocoa to coat. Place on a coated plate in the refrigerator to relax.
- For the filling, preheat the oven to 150C/130C fan pressured. Process the cream cheese, condensed milk, coconut cream, rum, cornflour and vanilla until clean. Add the eggs, one at a time, processing until smooth and mixed.
- Reserve eight rum balls and return to the fridge. Place ultimate rum balls in base of pan. Place pan on a baking tray. Pour cream cheese aggregate over the rum balls to cowl. Bake for 1 hour 20 minutes or till simply set (aggregate have to wobble barely within the centre). Turn oven off and depart the cheesecake in the oven, with the door slightly ajar, for 1 hour. Stand at room temperature for 30 minutes or until cool. Place inside the refrigerator for 4 hours to kick back.
- Top the cake with whipped cream and reserved rum balls. Dust with greater cocoa.
Nutritions of Rum ball cheesecake recipecalories: