Cheesecake

Buttered rum cheesecake
1. 

Topping:
200g raisins
100ml rum
600g cream cheese
2 tbsp plain flour
175g caster sugar
5 drops vanilla extract
2 eggs, plus 1 egg yolk
290ml soured cream
2 tbsp icing sugar
milk chocolate shavings to decorate

Base:
8 Chocolate digestives, roughly broken
35g soft brown sugar
ltsp ground cinnamon
100g pecan nuts,finely chopped
60g unsalted butter, melted
60g White Chocolate finely chopped

Soak the raisins in the rum overnight.

Preheat the oven to 120C and grease and line a 20cm springform cake tin

Put the biscuits, brown sugar and cinnamon in a plastic bag and crush. Mix with the pecans, melted butter and white chocolote, then press the crumb into the cake tin and bake for 5 minutes until starting to crisp.

Meanwhile, beat the cream cheese, flour, caster sugar, vanilla extract, eggs and half the soured cream until light and fluffy.

Drain the raisins, reserving the rum, and spoon three-quarters of them onto the biscuit base. Layer on the creamed mixture and bake for 90 mins (if the top starts to colour cover loosely with foil) until firm but slightly wobbly.

Mix the remaining soured cream with the icing sugar and pour over the cheesecoke and bake for a further 10 mins or until the filling has almost set. Leave to cool in the tin, and then chill in the fridge until ready to serve.

Decorate with the reserved rum soaked raisins and chocolate shavings.

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