Royal Cheesecake: a decadent treat with cocoa shortcrust pastry and rum-infused raisins

Royal Cheesecake: a decadent treat with cocoa shortcrust pastry and rum-infused raisins

Indulge in the regal elegance of this Royal Cheesecake, a sophisticated dessert that perfectly pairs rich cocoa shortcrust pastry with a creamy vanilla-infused cheesecake filling. Enhanced with rum-soaked raisins and a hint of lemon zest, this cheesecake delivers a complex flavor profile that's both comforting and invigorating. The layered construction, with a grated pastry topping, adds a delicious textural contrast to the creamy cheesecake, making every bite a luxurious experience.


Why you'll love it:

The Royal Cheesecake stands out for its unique combination of textures and flavors. The cocoa in the shortcrust pastry brings a subtle bitterness that complements the sweetness of the vanilla and raisin filling. The rum not only enhances the raisins, but also imparts a warm, rich nuance that enhances the overall flavor of the cake. This dessert is perfect for those who enjoy a cheesecake with a twist, providing a satisfying crunch in every bite.

Perfect occasion:

This cheesecake is ideal for special occasions such as birthdays, fancy dinners or as a festive treat during the festive period. Its elegant appearance and rich flavor profile make it a standout dessert that is sure to impress your guests and elevate any culinary gathering.

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Decorating Tips:

For an exquisite presentation, sprinkle the cooled cheesecake with powdered sugar and decorate with a few fresh raspberries or mint leaves for color. If you're serving at a special event, consider adding gold foil elements or chocolate curls to enhance its regal appeal. A drizzle of dark chocolate can also be added for those who desire a deeper cocoa flavor.

Ingredients for the cocoa shortcrust pastry:

  • 450 g all-purpose flour
  • 3 tablespoons of dark cocoa powder
  • 1 whole egg
  • 1 egg yolk
  • 3/4 cup fine sugar
  • 250 g cold butter
  • 2 tablespoons sour cream (18% fat)
  • 1 teaspoon of baking powder
  • 1 tablespoon of vanilla sugar

For the cheesecake filling:

  • 800g of farmer's cheese
  • 250 ml heavy cream (30% fat)
  • 3/4 cup fine sugar (about 130 g)
  • 3 whole eggs
  • 2 egg yolks
  • 1 tablespoon vanilla custard powder
  • 1 tablespoon all-purpose flour
  • 1.5 teaspoons of vanilla extract
  • 4-5 tablespoons of raisins
  • 80 ml of rum
  • The zest of a lemon
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  1. Prepare the dough:
    • Mix the flour, cocoa powder, sugar, baking powder and vanilla sugar in a bowl. Mix in the cold butter, eggs and sour cream until the dough is smooth. Divide it into two equal parts, wrap it in plastic and place it in the refrigerator for 1 hour.
  2. Prepare the cheesecake base:
    • Preheat the oven to 160°C. Line a 22×22 cm baking dish with baking paper. Grate half of the chilled dough into the bottom of the pan, pressing to form an even layer. Refrigerate the crust while preparing the filling.
  3. Make the filling:
    • Soak the raisins in the rum. In a bowl, combine the farmer's cheese, heavy cream, sugar, eggs, egg yolks, custard powder, flour and vanilla extract. Mix on low speed until well combined. Stir in the rum-soaked raisins and lemon zest.
  4. Assemble the cheesecake:
    • Pour the filling over the cooled crust. Grate the remaining dough over the filling to cover.
  5. Cook:
    • Bake at 160°C for approximately 60 minutes or until set. Let the cheesecake cool in the pan before sprinkling with powdered sugar.

Savor this opulent Royal Cheesecake, a dessert that promises not only a treat for the taste buds but also a visually stunning addition to your dessert.

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