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

Coffee and rum flavored Cheesecake with an Oreo Crust and chocolate sauce topping. For the crust: Blitz the Oreo biscuits and add the melted butter to it. Spread the mixture in the base of a springform pan, Press down with your hand to form a neat crust. For the filling:Beat the cream cheese, fresh cream, coffee powder, maida together till combined This is a fantastic cheesecake recipe. The tips in the blog post (how to keep it from cracking, etc.) were also very helpful. I made this for my partner's birthday this year and he LOVED it!

It is rich, creamy, and manages to keep both the cheesecake and coffee flavors all in one. Plus, the oreo crust is an added bonus! When we say 'ultimate,' we mean it. 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 achieve that.

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

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

This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style. The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor!

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

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.

I had a friend of mine who is a mom tell me that she ate this cheesecake for breakfast and lunch on Friday. The cheesecake filling is a simple cream-cheese-based filling with added sugar and cocoa powder. Whipped together with a mixer until smooth and creamy. With an Oreo crust and chocolate cheesecake filling, some would be satisfied. You could also use chocolate graham crackers; butter: this most crucial ingredient in binding the crust together Mix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of a.