Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, coffee and rum flavored cheesecake with an oreo crust and chocolate sauce topping. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook coffee and rum flavored cheesecake with an oreo crust and chocolate sauce topping using 11 ingredients and 14 steps. Here is how you can achieve that.
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The ingredients needed to make Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping:
- Make ready 450 Grams Cream Cheese
- Take 3/4 Cup Fresh cream
- Take 8 Teaspoons sugar
- Take 1.5 Teaspoons coffee powder (instant)
- Get 1 Teaspoon baking powder
- Make ready 2 eggs
- Prepare 2 Tablespoons rum
- Get 1/4 Cup butter melted
- Prepare 150 Grams Oreo Biscuits
- Make ready 2 Tablespoons Maida
- Prepare To Taste Chocolate sauce
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Instructions to make Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping:
- For the crust: Blitz the Oreo biscuits and add the melted butter to it.
- Spread the mixture in the base of a springform pan, Press down with your hand to form a neat crust.
- For the filling:Beat the cream cheese, fresh cream, coffee powder, maida together till combined
- Add sugar and beat till creamy
- Add the eggs one by one and combine (do not beat as much as a cake, u don't want air setting in. That's one of the first things that makes a chessecake crack)
- Stir in the rum till combined
- Add the baking powder and combine well
- Pour the prepared mixture into the pan with the crust
- In a pressure cooker, set a stand to keep the pan on. Pour water to a lil' below where the pan would be standing (create a water bath)
- Cover the base of the pan with aluminium foil,ensure there are no holes on the foil, you don't want water getting in and ruining the base
- Set the pan in the cooker, close the lid without whistle and bake on medium flame for 45- 50 minutes till the sides look set and center looks slightly jiggly
- Remove from the cooker and leave it to cool
- Once cool,pour the chocolate sauce on top of the cheesecake and set in fridge for 3 hours.
- Remove and serve. Note: this was for an 8-inch cheesecake pan You can increase the sugar based on your liking. I tend to use lesser sugar
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