Thursday, March 25, 2010

Non Bake Rum & Raisins Cheesecake III

I let 2 closed colleagues to vote which cheesecake for my VP's birthday celebration, non bake mango cheesecake or non bake Rum & Raisins Cheesecake, both of them voted the latter.

My team had arranged a surprise party my VP and decided to do it in the afternoon since he will be in the office. However just after lunch, he carried his stuff and walked out office. I ran to him and double confirmed he will be back to office, he must be smelling fishy :P

We waited and waited until 5pm, still no sign of him coming back. All of us were worried that he might not return to office and waste all our effort. Luckily he came back office at 5.15pm, my team asked all the staff and colleagus from Taiwan & Korea that came Spore for meeting to sneak into the meeting room and got colleague S to invite him in.

Base: for 9" cake
150g Chocolate Marie & Oreo biscuits, crushed finely
60g butter, melted

300g cream cheese, softened
1 1/4 tsp vanilla
250ml whipping cream
100g caster sugar
1.5 tbsp lemon juice
1/2 cup hot water
1.5 tbsp gelatine powder
6 Tbsp Rum
100g raisins soaked with rum (I have soaked for many weeks)

2 tbsp butter
100g dark chocolate

For base

combine crushed chocolate marie & oreo biscuits and butter together in a mixing bowl. With the back of a spoon, press and smooth evenly the biscuit crumbs onto the base of 9-inch springform pan. Chill in the fridge for at least 2 hour before you get on with the filling.

For Filling
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Melt butter and chocolate in a bowl over a pot of simmering hot water
3. In your mixer, whip cream till stiff peaks form, chill.
4. In a mixer (no need to wash after whipping cream) , cream the cheese and sugar on high speed till smooth, beat in lemon juice and vanilla and follow by gelatine mixture.
5. Fold in whipped cream and mix well.
6. Remove tin from fridge and pour about 1/4 of batter into chocolate mixture, stir to mix.
7. Mix in rum & raisins with white batter.
8. Pour about half of white batter into tin, add 3/4 of chocolate batter, swirl to combine.
9. Add other half of white batter, top with remaining chocolate batter, swirling to marble patterns.
10. Freeze overnight.
11. To serve, run a knife along the sides of the cake, unmould, and slice.

For Piping :
80g whipping cream
1/4 tsp chocolate emulco

Use mixer to whip both ingredients in high speed until stiff.

I used only half of the whipped cream for pipping the rosettes.

Everyone commented that the cake is yummy including the birthday man and colleagues from Taiwan and Korea, they were surprised that the cake was made by me. I was touching cos colleague S who dun touch any food with liquor consumed the cake and said is delicious, one of the best cake from me. :)


  1. Pretty yummy cake! The LinkWithin compliments your pretty cakes photos too...(*o^)

  2. thank you for the compliments and also the tips on linkwithin :)

  3. wow your cake looks delicious!i would like to make a smaller cake.may i know how much ingredients to use?thanks.u can email to Yulan.

  4. Hi Yulan, thank you for dropping by. For smaller cake of the size of 6", you may refer to If you need other size of cake, you actually can do some calculation which this was I done to get for 6" & 9". If not just let me know how many " do you need and I will calculate for you. Hope this helps :).

  5. Hi Jess,
    Can I check if it is compulsory to use a springfoam tin or can I use a tin lined with cling flim? Will the cake deform when I pull it out from the tin? Btw, need to freeze the cake and not put in the normal fridge rite? So sorry! So many qns...

  6. Hi Admin, it will be easier to remove the cake from cake tin if you using springform. If not, you may use cling wrap or aluminium foil to wrap up the cake tin, to be sure the cling wrap or aluminum foil is bigger/longer than the cake tin so when the cake is set, is easier to remove.

    If the cake is hard enough, I reckon it will not deform. I done it when I making the Red Pittaya Yogurt Cake since I was using the dome shape bowl and covered with cling wrap, I didnt encounter any prob when removing the cake from the bowl.

    If you freeze of chill the cake, up to your preference, the cake will not melt easily since the gelatin is adding in. For me, I will prefer to freeze the cake since my friends and family enjoy the ice cream alike texture.

  7. hi , for the base

    do we need to remove the filling from the oreo?


  8. Sorry for late reply as I am busy with new born. Yes pls remove the cream from the biscuit.

  9. Wow. Your cake looks real good. Plan to make it this Valentine's Day. Wanna check if I can freeze it for 2 days as plan to make on Thursday & only eat on sat night. Also can I use bottom loose push up round pan instead of spring foam?

    1. So so sorry for late reply as I am very busy with work. I am using bottom loose push out round pan too.


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