Rum Chocolate Cheesecake

A very muddy and rich dark chocolate cheesecake on chocolate biscuit base. The rum adds to and enhances the flavour of the cream cheese and chocolate. As the recipe had described, this is an "adult cake".

If you don't have a spring form baking tin, this is what you can do also. Line a normal cake tin with aluminium foil before pressing in the base and pouring in the cake mix. When the cake is done, just simply lift up the whole cake by lifting the foil.





Cheesecakes are actually very easy to handle. The imperfections can always be easily "repaired". For example the uneven surfaces can always be smoothed with running a hot metal knife (soak in hot water and wipe dry) on the surface of the cake.

Before

After

There was a crack on my cake and it was rather deep. Instead of filling that up with the chocolate glazing, I had "repaired" it before the glazing. Just need to gently push the surface together. It's quite possible because the texture of the cake is quite soft - do all these after the cake is chilled, just before decorating.

Before

After

Add chocolate cream glazing and decorate with white chocolate flowers. Since I have the moulds, I could simply melt some chocolate and cast them into whichever kinds of shape I want to use for decoration.