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https://www.philly.com.au/recipe/rum-and-raisin-cheesecake/
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Rum and Raisin Cheesecake
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Rum and Raisin Cheesecake
20 Mins
Prep time
70 Mins
Cooking time
Serves
12
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What you need
1 1/2 cups sweet biscuit crumbs
1/4 cup caster sugar
100g butter, melted
1 cup boiling water
1 cup raisins
1kg PHILADELPHIA Block Cream Cheese, cubed and softened
3/4 cup caster sugar, extra
1/4 cup rum
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 egg yolk
300g sour cream
1/4 cup caster sugar, extra
1 teaspoon rum, extra
How to make it
COMBINE biscuit crumbs, sugar and butter then press into a greased 26cm (10") springform pan; chill. Pour water over raisins and leave to stand.
BEAT PHILLY and sugar using an electric mixer until smooth. Add rum, vanilla and salt and beat until smooth. Beat in eggs and yolk, one at a time, until well combined. Drain raisins and fold into mixture.
POUR mixture into prepared base and bake at 160°C for 45-50 minutes, or just set. Allow to cool completely in oven with door ajar.
WHISK together sour cream, sugar and rum. Slice cheesecake and serve with a dollop of cream.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Baking |
Creamy
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