Dark Chocolate Spiced Rum Cheesecake

Posted by Brit

This recipe can't be beat as far as chocolate cheesecakes go. It's one of the recipes that I make that I always get good ingredients for and don't skimp on the fat. Sometimes you just have to give in, and if you do, you won't regret it with this one. The chocolate is Ghiradelli bittersweet baking chocolate; the rum is Captain Morgan. The cream cheese and sour cream don't contain the words "no fat" or "low fat". The result is one you won't want to pass up, and your guests won't either.

I've been dying to make this one and put it on the blog, but this isn't one that Brandon and I should share the whole thing between the two of us. Today we're celebrating my mother's birthday. The perfect occasion since she can't get enough of this stuff!

This recipe comes straight from the Williams-Sonoma website. I didn't change a thing. And just a suggestion, check out their recipe search. It will make you happy.

Gino Cofacci's Chocolate Rum Cheesecake

Ingredients:

For the Crust:

1 1/4 cups graham cracker crumbs
1 Tbs. granulated sugar
4 Tbs. (1/2 stick) unsalted butter, melted

For the Filling:

6 oz. bittersweet baking chocolate
1/4 cup rum
1 lb. cream cheese
3/4 cup superfine sugar
1/2 cup sour cream
1 Tbs. vanilla extract
4 extra-large eggs

Directions:

Position a rack in the center of an oven and preheat to 325ºF. Butter a 9-inch springform pan and cover the outside with aluminum foil, shiny side out.

In a mixing bowl, combine the graham cracker crumbs and granulated sugar and stir to mix. Add the butter and stir until blended. Press the mixture evenly into the bottom and halfway up the sides of the pan. Refrigerate until ready to use.

In a small saucepan over low heat, combine the chocolate and rum and melt, stirring often, about 1 minute; set aside.

In the bowl of an electric mixer, beat the cream cheese until smooth and fluffy. Gradually add the superfine sugar and continue beating until blended. Then beat in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition.

Remove the bowl from the mixer and set it over a pan of simmering water but not touching the water. Warm the mixture, stirring constantly, until completely smooth and very creamy, 2 to 3 minutes.

Pour 1 1/3 cups of the batter into another bowl and set aside. Add the chocolate mixture to the remaining batter and whisk until blended. Set the bowl back over the simmering water and stir until creamy and smooth.

Pour the chocolate batter into the prepared pan. Gently pour the plain batter over the top and make swirls in the batter with a fork.

Bake until the cake is set around the edges and the center is still a little loose, 45 to 50 minutes. Cool to room temperature, remove the rim from the pan and refrigerate overnight.

Serves 10 to 12.