Rum and raisin cheesecake
This cheesecake is totally and utterly delicious - you must try it!

For the filling
a handful of raisins
rum, to cover the raisins
400g/14oz cream cheese
3 eggs, beaten
565ml/1 pint double cream

For the base
145g/5½ oz digestive biscuits
butter to bind

Lightly butter a 25cm/10 inch cake tin and line with greaseproof paper. Crush the digestive biscuits in a mixer or with a rolling-pin. Melt the butter and gradually add to the biscuit. Place the biscuit mixture in the bottom of the cake tin and press until you have a firm and even layer. Refrigerate.

Put the raisins in a small pan. Cover with rum and bring to the boil. Leave to simmer for about 5 minutes until the raisons swell up.

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