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Black-Bottom Cheesecake
BLACK-BOTTOM CHEESECAKE
1½ cups cream-filled chocolate cookie crumbs
3 tablespoons butter, melted
4 packages (8-oz. EACH) cream cheese, softened
½ cup butter, softened
1 cup sugar
4 eggs
3/4 cup dairy sour cream
2 ounces semi-sweet chocolate, melted and cooled
1 tablespoon cornstarch
¼ cup rum
2 teaspoons rum extract
1½ ounces grated chocolate
Rum-Cream Topping
Grease sides only on a 9" springform pan.
Card 1 Back:
Combine cookie crumbs and 3 TB melted butter;
press over bottom and halfway up side of pan.
Bake in preheated 350-degree oven 10 min.; line
outside of pan with foil to prevent butter in
crust from leaking. Cool.
In a large mixer bowl, beat cream cheese, ½
cup butter and sugar until perfectly smooth &
fluffy. Add eggs, one at a time, beating well
after each addition. Beat in sour cream until
blended. Remove 2½ cups cream cheese mixture;
stir in melted chocolate.
Pour into prepared crust; smooth top. Add
Add cornstarch, rum and rum extract to remaining
light creamcheese mixture; beat until blended.
Gently spoon rum-cheese mixture over chocolate
mixture; smooth top.
Card 2 Front:
BLACK-BOTTOM CHEESECAKE, CARD NO. 2
Bake in center of preheated oven 1 hour 15
minutes. Turn off oven. Without opening oven
door, let cheesecake cool in oven 30 minutes.
Leave cheesecake in oven 30 minutes longer with
oven door propped open 1-3 inches. Cool in pan
on a rack to room temperature. Cool and re-
frigerate overnight.
To loosen cheesecake, run a thin knife around
inside edge of pan; remove side of pan. Using
2 large metal spatulas, carefully slide cheese-
cake off pan bottom onto a serving plate. Pre-
pare Rum-Cream Topping, spread over top of
cheesecake. Decorate a 2" band on outer edge
Card 2 Back:
of top with grated chocolate.
Makes 10-12 servings.
RUM-CREAM TOPPING: In a small bowl, beat 1 cup
whipping cream to soft-peak stage. Add 2 TB.
powdered sugar; gradually drizzle in 3 TB. rum
beating until mixture is stiff
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# Black-Bottom Cheesecake
*Makes 10–12 servings*
## Ingredients
### Crust
- 1 1/2 cups cream-filled chocolate cookie crumbs
- 3 Tbsp butter, melted
### Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 3/4 cup dairy sour cream
- 2 oz semi-sweet chocolate, melted and cooled
- 1 Tbsp cornstarch
- 1/4 cup rum
- 2 tsp rum extract
### Rum-Cream Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 3 Tbsp rum
### Decoration
- 1 1/2 oz grated chocolate
## Instructions
### Crust
1. Grease sides only of a 9" springform pan.
2. Combine cookie crumbs and 3 Tbsp melted butter; press over bottom and halfway up side of pan.
3. Bake in preheated 350°F oven 10 minutes. Line outside of pan with foil to prevent butter in crust from leaking. Cool.
### Cheesecake Filling
1. In a large mixer bowl, beat cream cheese, 1/2 cup butter, and sugar until perfectly smooth and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in sour cream until blended.
4. Remove 2 1/2 cups of the cream cheese mixture; stir in melted chocolate.
5. Pour chocolate mixture into prepared crust; smooth top.
6. Add cornstarch, rum, and rum extract to remaining light cream cheese mixture; beat until blended.
7. Gently spoon rum-cheese mixture over chocolate mixture; smooth top.
### Baking
1. Bake in center of preheated 350°F oven 1 hour 15 minutes.
2. Turn off oven. Without opening oven door, let cheesecake cool in oven 30 minutes.
3. Leave cheesecake in oven 30 minutes longer with oven door propped open 1–3 inches.
4. Cool in pan on a rack to room temperature.
5. Refrigerate overnight.
### Rum-Cream Topping
1. In a small bowl, beat 1 cup whipping cream to soft-peak stage.
2. Add 2 Tbsp powdered sugar; gradually drizzle in 3 Tbsp rum, beating until mixture is stiff.
### Assembly
1. To loosen cheesecake, run a thin knife around inside edge of pan; remove side of pan.
2. Using 2 large metal spatulas, carefully slide cheesecake off pan bottom onto a serving plate.
3. Spread Rum-Cream Topping over top of cheesecake.
4. Decorate a 2" band on outer edge of top with grated chocolate. -
Frozen Daiquiri
Frozen Daiquiri
1 10 oz. package frozen sliced strawberries
1 6 oz can frozen daiquari mix
1 mix can (3/4 C) light rum
3 C ice cubes
Thaw berries enough to cut into blocks. In blender
container place strawberries, frozen mix, and rum. Cover
and blend. While blender is running, add ice cubes, a
few at a time. Blend till ice is melted. Pour into 2
refrig. trays or 1/2 gal plastic container. Cover and
freeze several hours or overnight.
To serve: spoon into cocktail or sherbert glasses. Garnish
with whole fresh strasberries. Store any unused in covered
container in freezer. Makes 5 cups
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# Frozen Daiquiri
## Ingredients
- 1 (10 oz) package frozen sliced strawberries
- 1 (6 oz) can frozen daiquiri mix
- 1 mix can (3/4 cup) light rum
- 3 cups ice cubes
## Instructions
1. Thaw berries enough to cut into blocks.
2. In blender container place strawberries, frozen mix, and rum. Cover and blend.
3. While blender is running, add ice cubes, a few at a time. Blend till ice is melted.
4. Pour into 2 refrigerator trays or 1/2 gallon plastic container. Cover and freeze several hours or overnight.
5. To serve: spoon into cocktail or sherbet glasses. Garnish with whole fresh strawberries.
6. Store any unused in covered container in freezer.
Makes 5 cups -
Heat Warmer
HEAT WARMER
1/3 Vodka
1/3 Ginger Wine
1/3 Orange Squash (Not Orange Juice - more like
orange pop)
or
Green ginger wine and Rum mixed.
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---
# Heat Warmer
## Ingredients
- 1/3 Vodka
- 1/3 Ginger Wine
- 1/3 Orange Squash (Not Orange Juice - more like orange pop)
## Instructions
1. Combine equal parts vodka, ginger wine, and orange squash and mix together.
## Alternative Version
- Green ginger wine and rum mixed. -
Rum Syrup
RUM SYRUP
1¼ cups sugar
1 cup water
1 lemon, sliced
½ cup light rum
Combine sugar and water in a heavy
medium-sized saucepan. Bring to bolling,
stirring until sugar is dissolved. Boil, un-
covered, 10 minutes. Remove from heat;
stir in rum. Cool slightly. Proceed as di-
rected. Yields 2½ cups sauce.
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---
# Rum Syrup
## Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 lemon, sliced
- 1/2 cup light rum
## Instructions
1. Combine sugar and water in a heavy medium-sized saucepan.
2. Bring to boiling, stirring until sugar is dissolved.
3. Boil, uncovered, 10 minutes.
4. Remove from heat; stir in rum.
5. Cool slightly.
6. Proceed as directed.
7. Yields 2 1/2 cups sauce.