Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping is 6-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping estimated approx 60 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping using 11 ingredients and 14 steps. Here is how you cook it.

Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping

Ingredients and spices that need to be Prepare to make Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping:

1. 450 Grams Cream Cheese
2. 3/4 Cup Fresh cream
3. 8 Teaspoons sugar
4. 1.5 Teaspoons coffee powder (instant)
5. 1 Teaspoon baking powder
6. 2 eggs
7. 2 Tablespoons rum
8. 1/4 Cup butter melted
9. 150 Grams Oreo Biscuits
10. 2 Tablespoons Maida
11. To Taste Chocolate sauce

Instructions to make to make Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping

1. For the crust: Blitz the Oreo biscuits and add the melted butter to it.
2. Spread the mixture in the base of a springform pan, Press down with your hand to form a neat crust.
3. For the filling:Beat the cream cheese, fresh cream, coffee powder, maida together till combined
4. Add sugar and beat till creamy
5. Add the eggs one by one and combine (do not beat as much as a cake, u don't want air setting in. That's one of the first things that makes a chessecake crack)
6. Stir in the rum till combined
7. Add the baking powder and combine well
8. Pour the prepared mixture into the pan with the crust
9. In a pressure cooker, set a stand to keep the pan on. Pour water to a lil' below where the pan would be standing (create a water bath)
10. Cover the base of the pan with aluminium foil,ensure there are no holes on the foil, you don't want water getting in and ruining the base
11. Set the pan in the cooker, close the lid without whistle and bake on medium flame for 45- 50 minutes till the sides look set and center looks slightly jiggly
12. Remove from the cooker and leave it to cool
13. Once cool,pour the chocolate sauce on top of the cheesecake and set in fridge for 3 hours.
14. Remove and serve. Note: this was for an 8-inch cheesecake pan You can increase the sugar based on your liking. I tend to use lesser sugar

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