Filling
From 1001 Best Baking Recipes of All Time by Emma Katie (2026).
Source and licence
From 1001 Best Baking Recipes of All Time by Emma Katie (2026), printed page 12, digitised by the Internet Archive: https://archive.org/details/1001-best-baking-recipes-of-all-time-images
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 4 oz. dark chocolate
- 1 tablespoon dark rum
- 3 eggs
Method
- 4 cups cream cheese 4 oz.
- dark chocolate, melted 2 teaspoons instant coffee 3 eggs 2/3 cup white sugar 1 pinch salt 1 tablespoon dark rum For the crust, mix the cookies and butter in a bowl.
- Transfer the mixture in a 9-inch round cake pan lined with parchment paper and press 1t well on the bottom of the pan.
- For the filling, mix all the ingredients in a bowl until creamy.
- Pour the mixture over the crust and bake in the preheated oven at 330F for 40-45 minutes or until the center looks slightly set.
- When done, allow the cheesecake to cool down before slicing and serving.
- Top it with whipped cream if you want.