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Decadent Chocolate Rum Cheesecake – vegetarian recipe
Stav Kogan

Decadent Chocolate Rum Cheesecake

An indulgent, vegetarian chocolate rum cheesecake with a rich, velvety texture, a tangy sour cream glaze, and fresh strawberries. This recipe guides you through creating a perfect, crack-free cheesecake that's an unforgettable dessert experience.
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Servings: 12 to 14 serving
Calories: 625
Ingredients Method Nutrition

Ingredients
  

For the Crust
  • 1½ cups / 150g (5.3 oz) fine graham cracker crumbs
  • ½ cup (113 g / 4 oz) unsalted butter, melted
  • 3 Tbs. / 38g (1.34 oz) granulated sugar
For the Filling
  • 1½ lbs. / 680g (24 oz) full-fat cream cheese, softened to room temperature
  • 2 cups (400 g / 14.1 oz) granulated sugar
  • 3 large eggs, at room temperature
  • ½ lb . / 225g (7.9 oz) semisweet chocolate, chopped
  • 3 Tbs. / 45ml (1.5 fl oz) heavy cream
  • 1 cup (240 g / 8.5 oz) sour cream, at room temperature
  • ¼ cup (60 ml / 2 fl oz) dark rum
  • ¾ tsp . ground cinnamon
  • ¾ tsp . almond extract
For the Topping
  • 1 cup (240 g / 8.5 oz) sour cream
  • 1 cup (120 g / 4.2 oz) confectioners’ sugar
  • 1 cup (150 g / 5.3 oz) fresh strawberries
  • for the Perfect Cheesecake
  • For the smoothest, lump-free cheesecake filling, ensure your cream cheese, eggs, and sour cream are all at room temperature before you begin mixing.
  • To help prevent cracks, bake the cheesecake in a water bath (bain-marie). Wrap the outside of your springform pan in a few layers of heavy-duty foil and place it in a larger roasting pan filled with about an inch of hot water.
  • For clean, beautiful slices, dip a long, sharp knife in hot water and wipe it dry before each and every cut. This will melt the chocolate and cream cheese just enough to glide through without dragging.
  • Cheesecake is the perfect make-ahead dessert! Its flavor and texture actually improve after a day in the refrigerator. Prepare it a day before you plan to serve for the best results.

Method
 

  1. Preheat your oven to 350°F / 175°C. To prepare the crust, combine the graham cracker crumbs, melted butter, and 3 tablespoons (45 ml / 1.5 fl oz) of granulated sugar in a small bowl.
  2. Mix with a fork or your fingers until the texture resembles wet sand. Firmly press the mixture into the bottom of a 10-inch springform pan.
  3. Using the flat bottom of a glass or a potato masher can help create a compact, even layer.
  4. In a large bowl using an electric mixer, or in the bowl of a food processor, beat the softened cream cheese until it's completely smooth and fluffy. Scrape down the sides of the bowl, then gradually add the remaining 2 cups (480 ml) of granulated sugar, beating until well combined.
  5. Add the eggs one at a time, mixing on low speed just until each is incorporated.
  6. Gently melt the chopped chocolate and heavy cream together. You can do this in a small saucepan over low heat, stirring constantly, or in the microwave in 30-second intervals.
  7. Pour the melted chocolate mixture into the cream cheese batter, along with 1 cup (240 ml) of the sour cream, the dark rum, cinnamon, and almond extract.
  8. Beat on low speed until everything is just combined and the batter is smooth.
  9. Pour the filling over your prepared crust and smooth the top.
  10. Bake for 55 to 60 minutes. The edges should be set and slightly puffed, but the center will still have a slight jiggle.
  11. Turn off the oven and let the cheesecake cool inside with the door ajar for one hour to prevent cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cool, carefully run a knife around the edge and release the sides of the springform pan. If the top is uneven, you can gently level it with a long, sharp knife. Smooth the top and sides with an offset spatula for a professional finish.
  14. For the topping, whisk together the remaining 1 cup (240 ml) of sour cream and the confectioners' sugar until smooth.
  15. Spread this glaze evenly over the top of the cooled cheesecake, stopping at the edges.
  16. Prepare the strawberries by washing, hulling, and slicing them in half lengthwise.
  17. Arrange the strawberry halves around the outer edge of the cake, cut-side down, with the tips pointing toward the center.
  18. Chill the finished cheesecake in the refrigerator for at least 1½ hours, or preferably overnight, to allow it to set fully before slicing and serving.

Nutrition

Calories: 625kcalCarbohydrates: 55gProtein: 9gFat: 42g

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