For the fruit soaked in rum, refer to (Recipe ID: 932734). Or use store-bought fruit soaked in rum.
Put the biscuits in a plastic bag and crush with a rolling pin. Mix well with melted butter, and press on the bottom of the mold.
Beat the cream until thick. Dissolve the gelatin in water, and heat in a bowl suspended over a pan of hot water.
Add softened cream cheese, granulated sugar and lemon juice to the bowl and mix.
Add egg yolks, milk and rum-soaked fruits, mixing well between additions.
Add gelatin and mix well. Pour in the cream.
Put bowl over another bowl filled with ice water, and mix until thickened (don't let the fruit sink to the bottom).
Pour the batter into the mold, smooth out the surface and chill until set in the refrigerator.
The procedure is the same if you make it in small molds: line the bottoms with the cookie crust, and pour the cream cheese mixture on top.
If you make it in the oval shaped molds shown in Step 9, you can just push them up from the bottom to unmold, without having to heat the outside.
It looks like this when sliced.
Story Behind this Recipe
My homemade dried fruits in rum are so delicious so I added them to a no-bake cheesecake.
Put the circular mold on a baking sheet to stabilize, and wrap the bottom with aluminium foil. Adjust the amount of granulated sugar to taste. If you are using 100 g of fruit soaked in rum, you can also add 1-2 teaspoon of the rum too.