RATING: YUMMIEST
INGREDIENTS:
CRUMB CRUST
125g Milk arrowroot biscuits
60g butter or margarine
60g dark chocolate
FILLING
½ cup raisins
3 tablespoons dark rum
185g packaged cream cheese
1 egg yolk
2 tablespoons sugar
300ml carton cream
2 teaspoons gelatin
2 tablespoons water
60g dark chocolate
METHOD:
1. CRUMB CRUST – Melt butter in small saucepan, add finely chopped chocolate, stir until melted and combined. Add to finely crushed biscuits, mix well. Press crumb mixture over base of 18cm x 28cm lamington tin which has been lined with greased aluminum foil. Refrigerate while preparing filling.
2. FILLING – Place raisins and rum in small bowl, cover and allow to stand while preparing filling. Combine cream cheese, sugar and egg yolk, beat until creamy. Fold in softly, beaten cream and rum and raisin mixture, mix well. Pour over prepared crumb crust, refrigerate until set. Carefully remove cheesecake from tin, remove aluminum foil. Spread top of cheesecake with extra whipped cream, cut into squares. Melt chocolate in top of double saucepan, over hot water. Drizzle chocolate over each square.
In Janita's Kitchen 