Ingredients

The following ingredients have 4 Servings
  • 250g pitted prunes
  • 100ml dark rum
  • 170g amaretti biscuits, crushed
  • 80g unsalted butter, melted
  • 2 tbs almond meal
  • 1/3 cup (80ml) espresso coffee
  • 200g pure icing sugar, sifted
  • 500g cream cheese, at room temperature
  • 3 egg yolks
  • 3 titanium-strength gelatine leaves
  • 150ml milk
  • Cocoa powder, to dust

Instruction

  • Place the prunes in a bowl with the rum. Set aside overnight to soak.
  • The next day, grease and line a 20cm x 30cm brownie pan with baking paper. To make base, combine amaretti, butter and almond meal in a bowl. Press into base of the pan and cover and chill.
  • Whiz prunes in a food processor with 2 tbs soaking rum until smooth, adding more rum if needed. Spoon over the base.
  • To make cheesecake, whiz espresso, icing sugar, cream cheese and egg yolks in a food processor for 1 minute to combine.
  • food processor for 1 minute to combine. Soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Heat milk in a heatproof bowl set over a small pan of simmering water for 2-3 minutes until warmed through. Remove bowl from heat. Squeeze excess liquid from gelatine, then whisk into warm milk. Return bowl to pan of simmering water and whisk constantly until gelatine dissolves. Remove from heat.
  • Add milk mixture to cream cheese and whiz to combine. Spoon over prune layer, and smooth surface with the back of a spoon. Chill for 4 hours or until set.
  • Using a 6cm round cutter, cut out eight individual portions. Dust cheesecakes with cocoa to serve.