Rum and raisin baked cheesecake
Method
-
Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin.
-
Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes.
-
Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy.
-
Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes.
-
Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve.
Ingredients
- 10 digestive biscuits
- 50g/1¾oz butter, melted
- 600g/1lb 5oz cream cheese
- 2 tbsp plain flour
- 175g/6oz caster sugar
- 5 drops vanilla extract
- 2 free-range eggs, plus 1 egg yolk
- 2 x 142ml/5fl oz pots soured cream
- 150g/5½oz raisins, soaked in 100ml/3½fl oz white rum
- 2 tbsp icing sugar
Shopping List
Rum and raisin baked cheesecake
Tins, packets and jars
Cooking ingredients
Biscuits, snacks and sweets
Dairy, eggs and chilled