Baked rum and raisin cheesecake
A buttery, dark chocolate digestive base is topped with a creamy filling, dark rum-soaked raisins and plenty of chopped nuts to decorate
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
For the raisins:
150g raisins
90ml dark rum
For the base:
120g dark chocolate digestive biscuits, crushed
80g digestive biscuits, crushed
80g butter, melted
½ tbsp golden caster sugar
melted butter, for brushing
For the topping:
900g cream cheese
3 tbsp plain flour
220g golden caster sugar
3 eggs and 1 extra yolk
200ml sour cream
To decorate:
100g mixed nuts, roasted and chopped
20g digestive biscuits, crushed
Method
Soak the raisins in the rum for at least an hour until they are soft and puffed up.
Line a 9 inch spring form cake tin and preheat your oven to 170°C.
Stir the chocolate and regular digestive biscuits with the melted butter and sugar and press into the base of the tin. Bake for ten minutes then remove and set aside. Once it has cooled brush the inside of the tin with melted butter.
Whisk the cream cheese with the flour, caster sugar and eggs. Add in the sour cream and once combined stir in the rum and raisins. Scoop the mixture into the tin and smooth out the top.
Turn up the oven to 200°C and bake your cheesecake for ten minutes. Reduce the temperature to 90°C and continue baking for a further 30 minutes, depending on your oven. The top should be almost solid with a very slight wobble in the centre. Allow to cool in the tin then gently remove.
Mix the roasted nuts and biscuits together and sprinkle them around the top of the cake before serving.
