Rum and Raisin Cheesecake

Rum and Raisin Cheesecake
20 Mins
Prep time
70 Mins
Cooking time
Serves 12

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.