Recipe: Coffee & Rum Raisin Cheesecake

Home Cooking Recipe: Coffee & Rum Raisin Cheesecake


The bitterness of coffee, the flavor of rum and the sweetness of raisins are combined into one, an adult-style cheesecake. ---Fangzi from "I love cheesecake Fukuda Junko" Mould: 18cm live bottom die I halved the weight, using a 12cm/5 inch live bottom die; 12cm round die, I used 40 grams of sugar, Still sweet, you can also reduce sugar.



  1. Preparation: 1) Heat the butter for the crust until it melts. 2) Soften the cream cheese and butter used in the cheese paste to room temperature. 3) Pack a layer of tin foil at the bottom of the cake mold, cook a pot of boiling water, and prepare for the water bath method.

  2. Put the whole wheat biscuits in the fresh-keeping bag, crush the biscuits into the end with a rolling pin, add the melted butter, and mix well. The biscuits are chopped in a mold and compacted. Put the mold on the bottom of the cake into the refrigerator for storage.

  3. Put the cream cheese, butter and sugar in a large bowl and mix well to give a smooth condition. Then pour in the cream and mix well.

  4. Add the egg yolk in step 3, stir evenly, sift the corn starch and instant coffee powder, and stir. Pour in rum and mix well.

  5. Remove the mold from the refrigerator in step 2, spread the raisins on the bottom of the cake, and pour the cheese paste into the step 4. Shocked a few times, shaking out the big bubbles in the cheese paste.

  6. Put the cake mold wrapped in tin foil into the baking tray, pour hot water into the baking tray, and not half the height of the cake paste. The oven is preheated to 180 degrees, baked for 15 minutes, then turned to 170 degrees and baked for 30 minutes.

  7. After the cake is baked, let it cool to room temperature, then put it in the refrigerator for 2-3 hours, and release the mold.


1. The book does not explain the need for a water bath method. I don't want the cake to crack, so I chose a water bath. 2. In step 5, spread the raisins directly on the bottom of the cake. You don't need to mix the raisins with the cheese paste. 3. The raisins are recommended to be soaked in soft with an extra amount of rum; there is no rum in my family, it is also possible to use brandy.

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