Rum and Raisin Cheesecake

Rum and Raisin Cheesecake

Serves 6

Base:
1 pkt (250g) ginger nut biscuits, broken
50g unsalted butter, melted

Filling:
1/2 cup raisins
50ml dark rum
250g cream cheese, chopped
300ml sour cream
300ml thickened cream
3 x 59g eggs
1/2 a cup brown sugar

1. Preheat the oven to 160°C. Line base and sides of a deep 20cm-diameter springform tin with baking paper.
2. To make the base: Place the biscuits in the food processor and process until crumbs are formed. Add the butter and process until well combined. Place the mixture in the prepared tin and press onto the base and half way up the sides. Refrigerate for 20 minutes.
3. To make the filling: Place raisins in a small bowl, add the rum and stir to combine. Stand for 20 minutes. Place the cream cheese and the sour cream in a food processor and process until smooth. Add the cream, eggs, sugar and strained rum from the raisins and process until smooth.
4. Scatter the raisins onto the base of the tin, spoon over the filling and shake gently to settle the mixture. Place on an oven tray. Bake for 1 hour. Remove from oven, cool to room temperature then refrigerate for several hours or overnight before serving.

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