Rum Raspberry Chocolate Cheesecake Cake

Rum Raspberry Chocolate Cheesecake Cake by Katherine Petersen

Ingredients:

• 3 layers of pre-baked vanilla sponge cake (I buy mine!)
• 250g Mascarpone cheese or cream cheese
• 250 mℓ double cream
• 5 mℓ rum essence
• 1 tin (397g) chocolate condensed milk
• 250g raspberries (fresh or frozen)

Method:

1. Whip the cream until soft peaks form.

2. Fold the mascarpone cheese, chocolate condensed milk & rum essence into the whipped cream.

3. Whisk for a short while until you have a smooth, even consistency. Be careful not to over-whip!

4. Set aside ⅓ of the cream mixture for the top of your cake.

5. Fold the raspberries into the remainder of the cream mixture.

6. Place the  first layer of the pre-baked sponge cake onto your cake plate. Spread with half of the raspberry cream filling.

Step 7

7. Carefully place the 2^nd layer of sponge cake on top of the 1^st layer. Spread with half the raspberry cream filling.

8. Carefully place the 3^rd layer of sponge cake on top of the 2^nd layer. Spread with the cream mixture that you set aside.

9. Decorate the top of your cake. I used chopped toasted almonds.
   

   

   Rum Raspberry Chocolate Cheesecake Cake by Katherine Petersen

   
   

Delia's Cheesecake

Delia's Cheesecake

Crust:

1 packet of digestive biscuits
100g melted butter

Filling:

250ml fresh double cream
1 tin of condensed milk (397g)
2 x 200g tubs of cream cheese
½ cup fresh lemon juice (about 3 lemons)

Topping:

Fresh cream
Fresh fruit or candied violets & fresh edible flowers


Method:

Crush the digestive biscuits into fine crumbs & mix with the melted butter. Line a large pie dish with crumb mixture & put into fridge to firm up.

Whisk the cream & fold in the condensed milk, cream cheese & lemon juice.

Spoon into crumb base & put into fridge to set.

This can be made the day before it is needed!