Cheesecake

Chocolate rum and raisin cheesecake

150g Digestive biscuits
90g Butter
60g Demerara sugar
45g Raisins
Rum
2 eggs, separated
60g Caster sugar
1 tsp instant coffee
30g Gelatine powder
60g Plain chocolate
226g Philidelphia
145ml Double cream
Flakes to decorate

Soak the raisins in the rum overnight.

Crush the digestives, then stir in the melted butter and demerara sugar. Press into a butter tin and set in the fridge.

Mix the egg yolks, sugar and coffee dissolved in 2 tbsp of boiling water. Heat over boiling water until the mixture coats the back of a spoon. Dissolve the gelatine in 3 tbsp of boiliing water and stir into the egg mixture then remove from the heat. Melt the chocolate and stir into the mixture. Beat the cream cheese and when the mixture is cold gradually stir it in. Whisk the milk and double cream and stir into the mixture. Whisk the egg whites until stiff and fold into the mixture a third at a time. Finally pour in the rum soaked raisins and add to the cold base. Refrigerate until set. Decorate with cream and flakes.

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