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Baked Rum and Raisin Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




For the base:
125g unsalted butter
250g digestive biscuit, crushed

For the filling:
250g South African Bold raisins
5 x 15ml spoons rum
5 x 15ml spoons water
3 x 200g packs creamery light
150g caster sugar
142ml carton sour cream
4 medium eggs




Recipe



Preheat the oven to 170°C, 325°F, Gas Mark 3.

Line the base of a 23cm springform cake tin with a greaseproof paper circle.

For the base: Melt the butter in a saucepan, then add the crushed biscuits and combine. Press into the base of the prepared tin and chill.

For the filling: Place the raisins, rum and water in a saucepan, bring to the boil, reduce the heat and simmer for approximately 10 minutes or until the raisins are plump and tender. Cool slightly.

With an electric hand held whisk combine the creamery, sugar and sour cream, then gradually add the eggs. Lastly fold in the cooled raisins.

Spoon this over the prepared base, then place in the preheated oven and cook for approximately 50 minutes or until just set.

To ensure the baked cheesecake does not crack on the surface, switch the oven off, leave the door slightly open and leave for a further 1 hour. Remove and cool