Easy Rumchata Cheesecake Recipe idea. Oven Baked with biscuit base and creamy liqueur flavor with cinnamon and cream topping for dessert.
Easy Rumchata Cheesecake Recipe
Easy Rumchata Cheesecake Recipe idea. Oven Baked with cinnamon biscuit base and creamy liqueur flavor with decorated cream topping for dessert. If you like rumchata then this dessert is for you. Delicious snack or cheesecake for tea or family gatherings. A bit boozy with the rumchata creamy liqueur added for this cheesecake flavor.
What is a dupe for RumChata?
A dupe for rumchata is maybe Baileys Irish cream. Rumchata is a creamy liqueur with cinnamon and rum flavor. Baileys has chocolate flavor and a base of whiskey. Either one or the other are often used or are interchangeable. Baileys with cinnamon and vanilla could be a better dupe though.
Is RumChata a cinnamon?
Rumchata being a creamy liqueur, which includes rum, cream, cinnamon, sugar, vanilla and a few other ingredients. It has cinnamon mixed with the ingredients but is not a cinnamon.
Is RumChata better than Baileys?
You can substitute for either one to bake with, as both include dairy cream. Although they have their own distinct flavors. Rumchata has a cinnamon vanilla flavor, and Baileys has a chocolate and vanilla flavor with Irish whiskey. Both have flavors of their own and it would depend on which one you would prefer.
Which baking method is best for cheesecake?
it is said that a water bath or Bain Marie bake is best for cheesecake as it bakes the eggs in the mixture of the filling slowly.
What is a good substitute for rum in cheesecake?
For non Alcoholic substitutes. You would use equal amounts of apple and grape juice for the rum. excepts the rum extract, where you could use 1/4 to 1/2 a teaspoon of extract per tablespoon of rum or rumchata.
- rum extract
- apple juice
- grape juice
Ingredients
- cream cheese, softened
- sugar
- eggs
- flour
- Greek yogurt (or sour cream)
- Rumchata
- for the crust tennis biscuit or graham crackers,
- cinnamon and butter
- cream for the top
For the exact measurements for the ingredients and the instructions get the recipe attached. Its printable.
How To
Using a food processor, crush the graham crackers. In a small bowl, combine the graham crackers, melted butter, sugar and cinnamon. Mix to combine until it looks like wet sand.
In the bowl of a stand mixer, combine the sugar and softened cream cheese. Cream until smooth.
Add in the eggs. Mix thoroughly, scraping the sides often.
Add in the Rumchata, flour and Greek yogurt. Mix thoroughly, scraping the sides often, until the filling is smooth.
Pour the filling into the prepared crust.
Bake in the preheated oven for about 50-60 minutes or until the edges are set and there is a slight jiggle in the center.
Once cooked cool on the cake racks.
Decorate with piped whipped cream and sprinkles of cinnamon. See the recipe attached for the full instructions to bake this delicious easy cheesecake recipe.
Slice for a tea time dessert for Mothers Day or Fathers day or any other event. If they like a boozy rumchata cheesecake.
Love cheesecake with biscuit cinnamon crust topped with whipped cream and cinnamon.
Just a few bites and enjoy the dessert.
Storage Ideas
Cheesecake can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
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Easy Rumchata Cheesecake Recipe
Easy Rumchata Cheesecake Recipe idea. Oven Baked with biscuit base and creamy liqueur flavor with cinnamon and cream topping for dessert.
- Prep Time: 20 min
- Cook Time: 50-60 min Bake -8 hrs Chill
- Total Time: 80 min
- Yield: 8 1x
- Category: Desserts, snack, cakes
- Method: Oven Baking
Ingredients
For the crust
- 2 sleeves graham crackers (tennis biscuits or any coconut biscuit)
- ½ c melted butter
- 3 T. sugar
- 1 T cinnamon
For the filling
- 16 oz cream cheese, softened
- 1 c sugar
- 4 eggs
- 3 T flour
- 2 c Greek yogurt (or sour cream)
- ½ c Rumchata
For the topping
- 1 c heavy cream
- Cinnamon, for decorating
Instructions
- Preheat the oven to (325 deg. F.) 163 Deg. C. Line a 9 inch springform pan on the inside as well as the outside. Prepare a larger roasting pan about half full with water for a water bath. Set aside.
- Using a food processor, crush the graham crackers.
- In a small bowl, combine the graham crackers, melted butter, sugar and cinnamon. Mix to combine until it looks like wet sand.
- Press the graham cracker mixture into the bottom and sides of the prepared pan. Set aside.
- In the bowl of a stand mixer, combine the sugar and softened cream cheese. Cream until smooth.
- Add in the eggs. Mix thoroughly, scraping the sides often.
- Add in the Rumchata, flour and Greek yogurt. Mix thoroughly, scraping the sides often, until the filling is smooth.
- Pour the filling into the prepared crust.
- Place the entire pan into the water bath.
- Bake in the preheated oven for about 50-60 minutes or until the edges are set and there is a slight jiggle in the center.
- Remove from the oven and allow to cool to room temp.
- Cover with plastic wrap and refrigerate for at least 4 hours to set, if not overnight for best results.
- When ready to serve, whip the heavy cream to stiff peaks. Transfer the cream to a piping bag fitted
- with a large star tip and pipe small mounds to decorate. Sprinkle with a decoration of cinnamon to garnish.
Notes
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Storage: Cheesecake can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
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