Chocolate and Rum Cheesecake
Remove from tin on to serving plate and grate the remaining chocolate over, It also looks pretty docorated with raspberries and sifted icing sugar.
MethodCrush the biscuits and mix with the butter
Press into buttered loose-bottomed 18cm springform tin
Chill for about 30 minutes
Warm the rum and melt 100g of the chocolate into it
Beat eggs and sugar until thick
Add cheese and continue beating until soft
Stir in the melted chocolate and cornflour
Put into pan and stand on baking sheet
Bake at 160 until just about set - about an hour
Cool then chill in fridge, preferably overnight.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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