Boozy Chocolate Cheesecake recipe

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  • Serves 8
  • 20 mins to prepare and 10 mins to cook, 3 hrs 00 mins to cool
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boozy chocolate cheesecake
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Customer recipe by Kelly Jones
Added 34 months ago

Line a 20cm, 8” springform tin with nonstick baking paper

 

Marinade the raisins in the rum

Melt the butterand golden syrup in a heavy based pan then add the biscuit crumbs stir well and then press into the base of the tin. Chill in the fridge whilst you prepare the filling

Melt the chocolate in a bowl over a pan of gently simmering water, remove from the heat and leave to cool slightly.

Whisk the cream until it forms soft peaks, then whisk in the mascarpone and caster sugar until smooth.

Fold the chocolate, nuts and rum raisins into the cream, then spoon on to the base, smooth the top and leave to set in the fridge for 2-3 hours.

Remove from the tin and serve.

 

For a fancy top - caramelise sugar until golden, then drizzle on nonstick baking paper.

Once set, place on top of the cheesecake

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  • 100g (3 1/2oz) raisins
  • 2 tbsp dark rum (optional)
  • 50g (2oz) butter
  • 2 tbsp golden syrup
  • 150g (5oz) hobnobs, crushed
  • 100g (3 1/2oz) dark chocolate
  • 150ml/5 floz whipping cream
  • 100g (3 1/2oz) mascarpone
  • 100g (3 1/2oz) caster sugar
  • 100g (3 1/2oz) hazelnuts
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