Spiced Orange Rum Cheesecake
Print Recipe
5 from 1 vote

Triple Spiced Orange & Rum Cheesecake

This Spiced Orange Rum Cheesecake is soft, velvety and lusciously creamy. The star ingredient is the triple helping of spices: ginger, cinnamon, & nutmeg. A very subtle hint of tropical orange & rum add a final dimension in this dreamy, creamy dessert.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Baking, Dessert
Cuisine: Worldwide
Keyword: baked cheesecake, cinnamon chessecake, orange cheesecake, rum cheesecake, spiced cheesecake
Servings: 10 -12 servings
Author: Jane Saunders

Ingredients

For the Base:

  • 200 g/ 7oz Ginger snap biscuits (ginger nuts)
  • 80 g/ 3oz Unsalted butter

For the Cheesecake Layer:

  • 500 g/ 17 1/2oz Cream cheese (full fat)
  • 125 g/ 4 1/2 oz Caster sugar
  • 11/2 tbsp Orange juice
  • 11/2 tbsp Amber rum
  • 2 tsp Cinnamon
  • 3 Large eggs
  • 2 Egg yolks

For the Topping:

  • 150 ml/ 2/3cup Soured cream
  • 1 tbsp Caster sugar
  • 1/2 tsp Ground nutmeg (or freshly grated)

Instructions

  • Grease and line a 9 inch (23cm) deep sided, loose bottomed/ spring-form baking tin with baking parchment and prepare the tin for the water bath, following the steps outlined above
  • Pre-heat the over 180°C/ 350°F/ GM 4
  • Whizz the biscuits in a processor until you have fine crumbs. Alternatively, put the biscuits into a polythene bag and crush with a rolling-pin. Melt the butter and stir into the crushed biscuits. Press this mixture firmly and evenly into the base of the baking tin. Set aside to cool for 30 minutes
  • In a large bowl beat the cream cheese with the sugar and cinnamon until smooth. Add the orange juice and rum and mix well
  • Using a large metal spoon (or electric beaters on the slow setting), mix in the eggs and egg yolks until well combined
  • Pour the cheesecake batter onto the biscuit base and bake, in the water bath, for 45-50 minutes. The centre of the cheesecake will have a definite wobble to it.
  • Meanwhile, mix the soured cream and sugar together. Once the cheesecake has cooked, gently spread this mixture over the top of the cheesecake, covering it entirely. Allow to bake for 10 more minutes
  • Remove the cheesecake from the oven, take out of the water bath and remove the foil. Once completely cool, remove from the tin and chill in the fridge for at least 4 hours
  • Take out of the fridge 1 hour before serving and sprinkle with the nutmeg

Notes

Before heading into the recipe, here are some instructions for using the water bath method of baking: 1. Wrap the outside of the baking tin in a couple of layers of foil to prevent water from seeping through the cracks of the tin 2. Put the foil wrapped baking tin inside a deep a roasting pan 3. Fill the roasting pan with 2 inches of freshly boiled water and put it all in the oven 4. Once cooked, remove both tins from the oven carefully, then lift the baking tin out of the roaster and remove the foil