Rum Sultana Cheesecake

Rum Sultana Cheesecake
10 Mins
Prep time
18 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 1/3 cup butter melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1/3 cup caster sugar
  • 2 tablespoons lemon juice
  • 2 eggs beaten
  • 3 tablespoons sultanas, soaked in
  • 1 tablespoon rum overnight
  • icing sugar
  • fresh fruit

How to make it

  1. COMBINE biscuit crumbs and butter, press into the base of a 22cm pie dish; chill.
  2. BEAT PHILLY until smooth, stir in all remaining ingredients. Pour into crumb crust. Elevate dish on upturned plate and cook on MEDIUM for 8 minutes, until firm in centre.
  3. DUST top with icing sugar. Top with assorted fresh fruit.