Jamie Oliver inspired Rum, Prune and Kaapi Cheesecake

Cheesecakes are easy to make and are appreciated all around by my Australian friends. I am mindful of my cholesterol levels and do not make it often.  Once a year, however, is quite alright to indulge. I made these little cakes for coffee loving friends of mine.  And when I read the recipe I had a feeling it would go down well at Christmas time as it was boozy.  I would not make this cake using the round cookie cutters the next time, though.  The reason being there is a lot of cheese cake wasted which obviously remain at home - to be finished off by me. Not good for my cholesterol or my thighs!!!

Find the original recipe at https://www.delicious.com.au/recipes/jamie-olivers-espresso-cheesecakes/597a95cc-b515-4f0e-8f29-46e845661092 

Ingredients:

250 grams pitted prunes

100 ml dark rum (I used Coruba Jamaican Rum)

170 grams gingernut biscuits ( I couldn't find Amaretti biscuits at my local Italian delicatessen)

80 grams unsalted butter, melted

2 tablespoons almond meal

1/3 cup Kaapi decoction from Kaapi (https://www.kaapi.com.au/)

200 grams pure icing sugar, sifted

500 grams cream cheese at room temperature

3 egg yolks

3 gelatine leaves

150 ml milk

1 tablespoon cocoa powder, to dust

1 steel cookie cutter (The plastic ones don't seem to cut through the biscuit base as well as the steel ones)

Method:

Soak the prunes in the rum and leave overnight. I left mine in for two nights as I did not get the time to make the cake the first night.

The next day, blend the prunes with the rum to a "jammy" consistency.  If needed, add a few extra teaspoons of rum.  Set aside.

Grease a tray 20 cm x 30 cm and preferably not too high. Line the tray with baking paper on the bottom and sides.

Whiz the gingernut biscuits into a fine powder, mix it with the melted butter and the almond meal.

Press on to the base of the greased and lined tray so you have a uniform base.  Place the tray in the fridge and let the base firm up for an hour to 2 hours.

Meanwhile, combine the cream cheese, kaapi, icing sugar and egg yolks to a smooth consistency using an electric mixer.  Set aside in the fridge.

Take the plum-rum jam (that has a nice ring to it, doesn't it!) and spread it evenly over the biscuit base.

Soak gelatine leaves in a bowl of warm water for 5 to 7 minutes.  Heat the milk in a microwave safe dish. Squeeze excess water out of the gelatine leaves and add to the milk. Cook the milk and gelatine leaves over a hot water bath, whisking constantly till the gelatine dissolves completely.  Take the milk off the heat.  When milk has cooled to room temperature, pour it into the cream cheese mixture and whisk well to mix.

Pour the cream cheese mix on top of the biscuit base and smooth it out with the back of a spoon or a spatula.  The mixture appears thin at this point, don't worry, it will set firm.  Keep it in the fridge overnight and forget all about it.

The next day, use your steel cookie cutters and cut them to shape and arrange in a serving platter. I had to place it in my container to take over to my friend's home.  Dust with cocoa powder for effect.

The cheesecake is quite boozy - you can actually taste the alcohol.  Perfect to go with a meaty  Christmas lunch!

The ginger in the biscuits, with the prune jam and soft gelatinous cheese on top flavoured with good strong kaapi makes it a perfect dessert.