Chocolate Rum Cheesecake

I've been on a kick the last few months to try to make new things. Challenges have included mole sauces, fresh bread, crepes, new veggies, etc. Today I passed another mark- I've made a cheesecake!

It didn't come out perfect- there are some serious cracks in the top, but the taste is a-ok by me. Even better, it's great to hubby and he LOVES cheesecake! I went for this chocolate rum version I saw on Michelle's blog since I don't care for the plain flavor. Mmmmm-mmmmmm! So tasty! I hope the coworkers like it since they're going to be expected to eat most of this. I just can't keep this in the house!


Chocolate Rum Cheesecake
From Williams-Sonoma
Crust

• 1 1/4 C. Graham Cracker Crumbs
  
• 1 Tbsp. Sugar
  
• 4 Tbsp. Unsalted Butter

1. Melt the butter with low heat on stovetop or in microwave.
   
2. In a small bowl, combine the crumbs and sugar, stirring to blend.
   
3. Pour in butter and mix thoroughly.
   
4. In a springform pan, spread the crumbs along the bottom and up the sides, pressing down to form the crust.
   
5. Refrigerate until ready to bake with cheesecake.

Filling

• 4 oz. Bittersweet Chocolate
  
• 1/6 C. White Rum (half 1/3 C.)
  
• 1 Lb. Full Fat Cream Cheese, room temperature
  
• 3/4 C. Superfine Sugar
  
• 1/4 C. Greek Strained Yogurt
  
• 1/4 C. Sour Cream
  
• 1 Tbsp. Vanilla
  
• 4 Large Eggs

1. Pre-heat oven to 325 degrees.
   
2. In a small saucepan, combine chocolate and rum over low heat. Stir often to melt the chocolate and create a smooth chocolate sauce. Set aside off the heat.
   
3. In a large mixer bowl, beat cream cheese until fluffy.
   
4. Add in sugar and beat again to cream batter.
   
5. Beat in the yogurt, sour cream, and vanilla, all the while trying to get a smooth consistency. Be sure to scrape the bowl walls often.
   
6. Add in eggs, one at a time, again beating to maintain smooth texture.
   
7. Using a set of steamer pans, bring some water to a simmer and set up the steamer pan. Put the mixing bowl on the steamer pan and stir batter until it thickens slightly and lumps disappear. Again, scrape the sides of the bowl often.
   
8. Remove 1 1/4 c. of the plain batter and set aside. Whisk in the chocolate sauce into the remaining mixing bowl batter. Again, warm the batter and stir to thicken.
   
9. Pour chocolate batter into chilled graham cracker crust. On top of chocolate, pour the retained plain batter. Using a fork, gently swirl the two batters together to make a pretty pattern.
   
10. Carefully place springform pan onto a cookie sheet (to manage any spillage that may occur) and then place in hot oven in a center rack. Bake for about 40-50 minutes until sides are set and center is just a little jiggly. (Watch carefully- this is when mine cracked... I was 5 minutes too long.)
    
11. Remove from oven and allow to cool to room temperature on a cooling rack. When cooled, place in fridge to chill, preferably overnight.