Rum and Raisin Baked Cheesecake

A rich, boozy dessert featuring rum-soaked raisins, a creamy cheese filling, and a crunchy digestive biscuit base.

Baking Vegetarian Dessert Cheesecake Boozy

Estimated Nutrition

Calories

893.1

kcal / serving

5358.4 kcal total

Carbs

64.4g

per serving

386.4 g total

Fat

63.7g

per serving

382.1 g total

Protein

13g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

drops

tbsp

Dairy

melted

600

Cream Cheese

piece

Egg

free-range, whole

piece

Egg Yolk

142

Soured Cream

one pot for the filling

142

Soured Cream

one pot for the topping

Fruits

150

Raisin

soaked in white rum

GrainsCereals

piece

Digestive Biscuit

tbsp

Plain Flour

Liquids

100

White Rum

for soaking raisins

Method

Cool the cheesecake then refrigerate until chilled before serving.

Bake for 10 minutes more until the filling is set but still slightly wobbly.

Mix the remaining soured cream with icing sugar and spread over the cheesecake.

Fold in the raisins and rum, pour onto the base, and bake for 30 minutes.

Beat the cream cheese, flour, caster sugar, vanilla, eggs, egg yolk, and one pot of soured cream until fluffy.

Bake the biscuit base in the oven for 5 minutes.

Mix the crumbs with melted butter and press into the base of the tin.

Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.

Preheat the oven to 180°C and grease and line a 20cm springform cake tin.