Mascarpone and cherry rum cheesecake

    2 hours 10 min

    I kind of just threw this thing together one day, but it turned out great. I don't like alcohol, but the rum (I used a cherry rum) made it all that more amazing. Sorry there's no picture, but you'll have to take my word on it when I say that it tastes great. If anyone makes this and adds a picture, that would be even better.


    Derbyshire, England, UK
    25 people made this

    Serves: 6 

    • 600g mascarpone cheese
    • 275ml double cream
    • 100g caster sugar
    • cherry rum
    • 75g melted butter
    • 250g digestive biscuits

    Prep:10min  ›  Extra time:2hr  ›  Ready in:2hr10min 

    1. Whip the double cream until it's peaky and combine the cream, the mascarpone cheese, the sugar and the cherry rum together.
    2. Put the digestive biscuits into a plastic bag (one with no holes), get a rolling pin and bash the biscuits until they are just crumbs. Pour and combine the melted butter and biscuit crumbs together.
    3. Get a baking tray, lay down some greaseproof paper and place 6 metal cooking rings on the tray (sorry, I don't know what they are called...They have to be of a reasonable size for one serving). Divide the biscuit and butter mix into 6 portions and place some in each metal ring. Squash the mix down with a spoon until well flattened in each ring.
    4. Add the mascarpone mix into each metal ring so that it reaches the very top. Squash it in and add more if neccesary. Then get a spatula, wet it with hot water until dripping wet and smooth it over the tops, so that you get a very flat top. Pop in the fridge for 2 hours, and they are ready to be served, but remove the metal rings slowly and carefully.

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    Reviews in English (5)


    Altered ingredient amounts. Added a little extra butter to the digestive base and decorated with a few cherries on top. Mmmmmmmmmm!  -  27 Aug 2008


    YUMMY! This is a perfect recipe to make in the summer since it doesn't need to be baked. The crust is a bit crumbly for my taste, but a little extra butter fixed that. Oh, and can someone tell me how much cherry rum I'm supposed to use? I used approx 2 tablespoons and it tasted good, but not sure if that's what you intended... Really really good, though. THANKS!  -  27 Aug 2008


    Excellent recipe. I have added a photo (not great I'm afraid!) of my version. As others have said, I doubled the amount of butter in the base. I also added one dessertspoon of demerera sugar to the base to give some crunch. Finally I added some black cherries to the top. And I made it as a single large cheesecake rather than six smaller ones!  -  20 Jul 2015