Ingredients
1 1/4 cup graham cracker crumbs
3/4 cup sugar
2 tbsp sugar
1/4 cup unslated butter, melted
6 oz semisweet chocolate
1/4 cup rum
1 lb cream cheese
1/2 cup sour cream
1 tbsp vanilla
5 eggs
Directions
Preheat oven to 325~. Butter inside of springform pan well & cover the
outside (bottom & sides) with a sheet of heavy-duty aluminum foil,
shiny side out. This reflects heat away from cheesecake & prevents it
from baking too fast & becoming overcooked. Mix graham cracker crumbs
with 2 tb of the sugar & add melted butter. Press evenly on bottom &
sides of pan; refrigerate until ready to use. Cut chocolate into
small pieces. Melt in microwave; combine with rum. Set aside. Beat
cream cheese with electric mixer until ight & fluffy. Gradually beat
in sugar, sour cream & vanilla. Add eggs, one at a time. Mix well.
Place bowl over a pan of hot water & mix until smooth (do not let
water touch bottom of bowl). Pour about 1 1/4 cups of this batter
into a separte bowl & set aside. Whisk remaining batter w/the
chocolate, then stir over hot water until smooth. Take springform pan
from refrigerator & fill w/chocolate batter. Gently pour plain batter
over top & make swirls down into the chocolate batter with a fork.
Place on middle rack of oven & bake for 50 minutes. Cool to room
temp, remove foil & rim of pan & refrigerate overnight.
Servings: 10 servings
Chocolate Rum Cheesecake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to follow the history of recipes far back into antiquity, in truth as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the ancient Romans used a wide range of aromatic flavors, including a few you will know like basil, rue and asafoetida. Moving on, we find a couple of interesting cookery books dating from the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that we all know today, but instead recipes for the types of meals eaten by the rich people of that time. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new herbs and spices caused a surge in publications on food, most of which are kept safe in private collections. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Rum Cheesecake recipe.
