Non-Baked Rum Cheesecake

the birthday peepz:

from left: kim, wilson and dannish cutting their cake

we celebrated kim's, wilson's and dannish's bday last tuesday. happy birthday to all three of you!


it was my first time baking a non-baked cheesecake, and i'm glad it turned out well ;p

yea anyway, the original recipe uses baileys instead of rum. but since i didn't have any i substituted it with rum instead.

everyone was eyeing the ferrero rochers!

i especially like the marble swirls; they are so pretty haha! i think it would be awesome if i had baileys. the rum flavour wasn't very distinct in this one.

nevertheless, thanks again to aunty yochana for sharing this, her recipes never fail!


Non-Baked Rum Cheesecake
Taken from Aunty Yochana's Blog: Stef's Non-Baked Baileys Cheesecake

For an 8-inch round cake:
(I used 9-in so I ended up with a flatter cake)
BASE:
1 small pack Malteser candies,crushed to bits with food processor
About 12 digestive biscuits,crushed to crumbs with food processor
50g butter,melted

FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla
25ml to 30ml Rum
200ml whipping cream
1/2 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder

Swirl:
1 tbsp butter
50g dark chocolate

HOW:
For base,mix crushed Maltesers,crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

In boiling water,sprinkle gelatine evenly,leave to "bloom" for 2 minutes. Stir to dissolve.
In microwave,melt butter and chocolate in 30 sec bursts. Stir to combine.

In your mixer or using a whisk,whip cream till stiff peaks form,chill.
In a mixer (no need to wash after whipping cream) or food processor,cream the cheese and sugar on high speed till smooth,beat in lemon juice and vanilla.
Stir gelatine mixture,(while resting,some gelatine will settle to the bottom) and beat in to combine.
Fold in whipped cream, remove tin from freezer.

Pour about 1/4 of batter into chocolate mixture,stir to mix.
Mix in rum with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
Chill overnight.
To serve,run a knife along the sides of the cake,unmould,and slice.