Chocolate and rum cheesecake recipe

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An over 21 rum infused cheesecake to serve after a dinner party or at a family get- together.

  • Yield: 12
  • Total Time: 3 Hours


  • 1 cup almonds (ground)
  • 1 cup whole-wheat flour
  • ⅔ cup margarine
  • 24 ounces firm tofu
  • 1½ cups demerara sugar
  • 7 tablespoons cocoa powder (unsweetened)
  • ¼ cup sunflower seed oil
  • ¼ cup dark rum
  • ½ cup soy milk
  • 1½ teaspoons vanilla extract
How to Make It
  1. Preheat the main oven to 325 degrees F.
  2. In a mixing bowl, combine the almonds along with the flour. Cut in the margarine until you form a dough. Press the dough into the bottom of a 9" springform pan, to around halfway up the pan sides.
  3. Using a food blender, crumble the firm tofu. Next, add the demerara sugar along with the cocoa powder, sunflower seed oil, dark rum, soy milk and vanilla extract. Blitz until silky smooth.
  4. Carefully, pour the filling mixture into the prepared crusts.
  5. Transfer to the oven for 1 hour 15 minutes, or until the filling sets.
  6. Allow the cheesecake to cool on a baking rack before transferring to the refrigerator to chill.

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