Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Spiced Rum and Orange Cheesecake with a Warm Rum Sauce

Brunch, Dessert, Dinner Party, Gluten Free2 Responses »

About once a year my husband invites some of his co-workers over for dinner, to discuss their upcoming business endeavors.  This time it was six men, my husband and myself.

I had weeks of notice, so I wasn’t really worried about the menu.  With that many men (none vegetarian) naturally, I veered to steak.  Specifically, huge strip steaks with a little savory rub and then seared on the BBQ, placed on top of sliced heirloom tomatoes with  dollops of parsley-arugula chimichurri on top. Warm tiny new potatoes tossed with butter, parsley and truffle salt, rounded out with a crisp arugula salad.  

Normally, with such a heavy meal, I would serve fresh seasonal berries and whipped cream. Here that seemed, well, a bit girly.  We needed a manly dessert.

Now anything that involves rum seems manly – I think.  So, we whipped up this fabulous Captain Morgans Spiced Rum Cheesecake with a warm Rum Sauce, because who ever says no to more rum?

Cheers.

Spice rum cheesecake

Spiced Rum and Orange Cheesecake with a Sweet Warm Rum Sauce

Spiced Rum and Orange Cheesecake with a Sweet Warm Rum Sauce

Ingredients

  • Prepared graham cracker crust, I used kinnikinnik gluten free
  • 1 -32 oz container of ricotta cheese
  • 1/2 cup sugar
  • 1/3 cup al purpose gluten free flour
  • 3 eggs
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/4 cup spiced rum, I used Captain Morgans Black
  • zest of 1 large orange

Instructions

Preheat oven to 325 degrees, line a 9 " springform pan with parchment paper and grease well.

Press in graham cracker crust firmly on bottom and up the sides a bit.

Add container of ricotta to stand mixer (or use hand held) and beat on med/high for 3 mins.

Reduce speed to medium, add sugar, flour, then eggs one a time.

Now add vanilla, rum and orange zest mix until just incorporated.

Pour into prepared springform pan, place it on a sheet pan and slide into the oven for 1 hour.

Remove from oven, note that the middle may jiggle a bit, will firm up overnight in fridge.

For the Warm Rum Sauce:

1/2 cup spiced rum

2 tablespoons water

1 large orange, zested and juiced

2 1/2 tablespoons of brown sugar

1/2 tsp cinnamon

Place all ingredients in a small saucepan and bring to a boil, reduce heat and simmer for 5 mins.

Serve warm over cheesecake.

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