- 80ml dark rum (this was a good use of Mauritius vanilla rum I still had left)
- 160g raisins
- 150g butter
- 100g dark chocolate
- 220g sugar
- 160ml water
- 150g flour, plain
- 2tbsp cocoa powder
- 2 egg yolks
Note: Replace rum with orange juice for non-alcohol version.
- 500g cream cheese (I always go for Philadelphia)
- 250g dark chocolate
- 110g sugar
- 3 eggs
Combine rum and raisins in a small bowl, cover, stand 3 hours or overnight. Preheat oven to 180C.
Grease 20 x 30cm form, line base with baking paper, extending paper 5cm over long sides.
Combine butter, chocolate, sugar and the water in medium saucepan. Stir over low heat until smooth.
Remove from heat.
Sift the flour and cocoa powder into the chocolate mixture. Mix until combined. Stir in egg yolks.
Pour the mixture into the form, bake for about 15mins. Cool in the form.
Melt the chocolate over the boiling water or in the microwave. Remove from heat and cool. Place
cream cheese and sugar into a bowl.
Beat the cream cheese and sugar until smooth. Beat in eggs, one at a time.
Stir in the cooled chocolate and mix until well-combined.
Add the raisins, mix well. Pour over the baked base, even the surface.
Bake for about 45mins. Cool cheesecake in the oven with door ajar. Refrigerate 3hrs or overnight.
Serve dusted with sifted cocoa, if desired.