Ready In: 1hr and 15 minutes
- 12 – 14 digestive biscuits
- 2 tbsp sugar
- ½ tsp ground cinnamon
- 2 oz melted butter or margarine
- 5 (8oz) packs cream cheese
- 1 ¼ cups sugar
- 1 tsp grated lime zest
- 6 eggs
- ¼ cup rum
- 2 tsp vanilla extract
- 1 container (8 oz) sour cream
- 2 cups whipping cream
- ½ cup confectioner’s sugar
- 3 tsp rum
- 1 tsp vanilla essence
- Cherries to garnish
- Chocolate bar to grate or caramel sauce
Preheat oven to 350 degrees F. Lightly coat a 9 – inch spring form pan with cooking spray. Set aside.
Crust Place the biscuits, sugar and cinnamon in a food processor.
Pulse until the biscuits are fine crumbs. While the processor is running, add the melted butter or margarine.
Evenly pat the mixture into the spring form pan along the base and a little up the sides.
Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
FILLING Place the cream cheese, sugar and lime zest in a large mixing bowl. Beat on a medium speed with an electric mixer.
Add the eggs one at a time beating after every addition. Mixture should be smooth. Add the rum, vanilla and sour cream. Mix well.
Pour the mixture into the prepared spring form pan.
Bake in the preheated oven (350 degrees) for approximately 45 minutes or when the center of the cheesecake jiggles slightly by movement of the pan.
Turn off the oven and crack the oven door slightly. Leave the cheesecake in oven for another 30 minutes. Cover and place in the refrigerator for at least 4 hours or preferably overnight.
TOPPING Beat the whipping cream with the electric mixer until it begins to thicken. Add the sugar, rum and vanilla and continue to beat until soft peaks form.
Remove the cheesecake from the pan and place on serving dish.
Spread the cream over the cheesecake. Garnish with the cherries and grate a little chocolate over the cream. Refrigerate until ready to use. Slice and serve.