I will keep this post short and sweet. The shortcuts I took and other changes I made can be found below.
Final thoughts/tips:
- Replaced the rum in the recipe with heavy cream. For a silkier texture, I added 1 egg yolk.
- Instead of the chocolate cookie crust, I used my favorite gingersnap crust with ground almonds.
- Skipped pre-baking the crust and the thin layer of melted chocolate on top of the crust. The cheesecake itself is already chocolatey enough.
- Cut the amount of espresso in half since I'm not a coffee fan. Glad I did!
- Baked the cheesecake in a water bath in a 350 degree oven for 45 minutes. Afterwards, with the oven door closed, shut off the oven and left the cheesecake in the there for 1 hour.
- Instead of a blackberry glaze, I made a glaze from homemade grape jelly. The cheesecake was delicious without the glaze too.
its really yammm yammm yammm yammyyyy... thanks for sharing this with us.
ReplyDeletehmm...I'm thinking of making cheesecake for a dinner I'm having...no I have to this recipe to the mix...looks delish!
ReplyDeleteThank you!
ReplyDelete@Saira: I highly recommend it. If you follow my shortcuts, it doesn't take too long to make.
YUM!
ReplyDeleteLooks good!
Be still my heart! And the cheesecake looks so good on your new counters!
ReplyDelete:)
ButterYum
Love your glaze! I should have done the glaze...
ReplyDelete