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Receta Chocolate Rum Cheesecake
by Global Cookbook

Chocolate Rum Cheesecake
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  Raciónes: 10

Ingredientes

  • 1 1/4 c. Graham cracker crumbs
  • 3/4 c. Sugar
  • 2 Tbsp. Sugar
  • 1/4 c. Unslated butter, melted
  • 6 ounce Semisweet chocolate
  • 1/4 c. Rum
  • 1 lb Cream cheese
  • 1/2 c. Lowfat sour cream
  • 1 Tbsp. Vanilla
  • 5 x Large eggs

Direcciones

  1. Preheat oven to 325 . Butter inside of springform pan well & cover the outside (bottom & sides) with a sheet of heavy-duty aluminum foil, shiny side out. This reflects heat away from cheesecake & prevents it from baking too fast & becoming overcooked. Mix graham cracker crumbs with 2 tb of the sugar & add in melted butter. Press proportionately on bottom & sides of pan; chill till ready to use. Cut chocolate into small pcs. Heat in microwave; combine with rum. Set aside. Beat cream cheese with electric mixer till ight & fluffy. Gradually beat in sugar, lowfat sour cream & vanilla.
  2. Add in Large eggs, one at a time. Mix well. Place bowl over a pan of warm water & mix till smooth (don't let water touch bottom of bowl). Pour about 1 1/4 c. of this batter into a separte bowl & set aside. Whisk remaining batter w/the chocolate, then stir over warm water till smooth. Take springform pan from refrigerator & fill w/chocolate batter. Gently pour plain batter over top & make swirls down into the chocolate batter with a fork. Place on middle rack of oven & bake for 50 min. Cold to room temp, remove foil & rim of pan & chill overnight.