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.
Servings: 10 -12 servings
Ingredients
For the Base:
- 200 g/ 7oz Ginger snap biscuits (ginger nuts)
- 80 g/ 3oz Unsalted butter
For the Cheesecake Layer:
- 500 g/ 17 ½oz Cream cheese (full fat)
- 125 g/ 4 ½ oz Caster sugar
- 1.5 tablespoon Orange juice
- 1.5 tablespoon Amber rum
- 2 teaspoon Cinnamon
- 3 Large eggs
- 2 Egg yolks
For the Topping:
- 150 ml/ ⅔cup Soured cream
- 1 tablespoon Caster sugar
- .5 teaspoon 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