Saturday, 14 March 2015

Rum and Raisin Cheesecake

Finally, a post which is sweet, but not a cake. I am challenging myself this year, to at the very least, not bake a cake so often and explore other sweet bakes. This is the first of a non-cake sweet bake: Rum and Raisin Cheesecake. If my memory is correct, this cheesecake was made by Jo Wheatley from Season 2 of The Great British Bake Off. I loved the combination of rum and raisins in-cooperated in a luxurious, rich and delicious cheesecake. This recipe has been on my bake list for 3 years (I know its such a long time), so one lazy Saturday, I had a sudden change of heart and instead of making my usual chocolate cake, I decided on making this cheesecake. 
I feel as though I have slightly robbed myself as making a cheesecake was incredibly easy and for relative simpleness, the results are beautiful. I loved the slight ferociousness that the rum brought to this cheesecake, alongside the sweet and plump raisins, made this a wonderful dessert. I had to tear my way from the cheesecake after the third slice .......
Here is how my Rum and Raisin Cheesecake turned out:
Rum and Raisin Cheesecake.

Rum and Raisin Cheesecake.

Rum and Raisin Cheesecake.

Rum and Raisin Cheesecake in the making. 

Rum and Raisin Cheesecake baked.
Recipe for Rum and Raisin Cheesecake.

Serves 6 -8
10 digestive biscuits
50g unsalted butter,  melted
600g full fat cream cheese
2 tbsp plain flour
175g caster sugar
1/2 tsp vanilla extract 
2 large eggs plus 1 egg yolk
285ml soured cream
40g large raisins,  soaked overnight in 2tbsp rum,  then drained.

1 x 20.5cm spring clip tin,  greased;  a baking sheet.

Preheat the oven to 160C/325F/gas 3. Crush the biscuits in a food processor,  then mix with the butter.  Press onto the base and halfway up the sides of the prepared tin. Bake for 5 minutes,  then cool.
Using an electric mixer on low speed,  beat the cream cheese with the flour,  sugar,  vanilla,  eggs,  egg yolk and half the soured cream until thoroughly combined.  Don't let the mixture becomes frothy as this will spoil the creamy, even texture of the cheesecake. Stir in the raisins reserving a few for decoration,  if you like. 
Pour the mixture into the tin on top of the biscuit base. Set the tin on the baking sheet and bake for 40 minutes. Stir the remaining soured cream,  then carefully pour it over the top of the cheesecake. The top will still be fragile so if you need to spread the soured cream,  do this gently.  Bake for a further 15 minute or until the cheesecake is set but still slightly wobbly in the centre.
Remove from the oven and run a round bladed knife around the inside of the tin to loosen the cheesecake. Leave to cool in the tin,  then cover and chill overnight before unmoulding for serving and scattering with the reserved raisins. 

I am sharing this recipe to a couple of blogging challenges, the first from Ness at JibberJabber this months theme is It's In The Book  and I was very inspired by the Great British Bake Off Book. 

I'm also sharing this with Jac from Tinned Tomatoes who hosts a monthly challenge Bookmarked Recipes , this months these is vegetarian and vegan bookmarked recipes. 

Dom from Belleau Kitchen  who is hosting a new monthly challenge called Simply Eggcellent, this month's theme is just to use a recipe that contains free-range eggs, which my cheesecake does, so qualifies.


  1. Delicious Charlene - looks boozy and lovely in equal measure!

  2. It was beautiful, Cakeyboi, I love the classic combination of rum and raisin :-) x

  3. oh it's so nice!... One of my favourite ice cream flavours is rum and raisin so I know this will be amazing... it looks so pretty too. Thanks so much for the lovely entry into Simply Eggcellent! x

  4. What a great dessert. My dad always goes for rum and raisin ice cream so I know this would be a hit with him. Thanks for linking up.

  5. This comment has been removed by the author.

  6. My pleasure, Dom and Jibber Jabber, rum and raisin cheesecake goes down so well at home :-) x

  7. Ooh I do like rum and raisin Charlene. I've never had it in a cheesecake, but now I very much want to.

  8. Nice cheesecake! BTW the Bookmarked Recipes roundup is live, Thanks for joining in.

  9. Hi, thanks for bringing publicly the recipe for these wonderfully baked cheesecake. It’s really very great and nice. My doubt is whether it is 100 percent gluten free food, because I would really like to share this recipe with one of my friend. But unfortunately she is suffering from celiac disease.

  10. Thanks for the comment Vega Lyfe, I presume the digestive biscuits have gluten in. However, you can buy gluten free digestive biscuits from some supermarkets.


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