- 185gdark chocolate
- 185gcream cheese
- 600ml thickenedcream
- Line a 23 cm flan tin with plastic wrap hanging over edges.
- Melt chocolate in saucepan over boiling water/ you can do this in a microwave.
- Spread 2/3 of melted chocolate over base and sides of tin.
- reserve remaining chocolate.
- Refrigerate case until set.
- Place raisins and rum in bowl stand for 20 minute.
- sprinkle gelatine over water, dissolve over hot water.
- beat cream cheese and sugar until creamy.
- fold in softly beaten cream (300ml) and gelatine mixture.
- divide in 2.
- fold raisin mixture into one portion.
- fold reserved chocolate into other portion.
- spoon raisin and chocolate mixture alternately into case.
- refrigerate until set.
- remove cheesecake from plastic and tin pipe cream on top sprinkle with cocoa.
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