Dessert Recipes - Rum and Raisin Cheesecake Recipe

Ingredients

• 30 ml/2 tbsp white rum

• 100 g/4 oz/2/3 cup raisins

• 200 g/7 oz/1 small packet of Nice or other coconut biscuits (cookies), crushed

• 75 g/3 oz/1/3 cup butter, melted

• 50 g/2 oz/1/4 cup light brown sugar

• 30 ml/2 tbsp desiccated (shredded) coconut

• 45 ml/3 tbsp water

• 15 g/1/2 oz/1 tbsp powdered gelatin

• 225 g/8 oz/1 cup curd (smooth cottage) cheese

• 225 g/8 oz/1 cup medium fat soft cheese

• 150 ml/2/3 cup crème fraiche

• 50 g/2 oz/1/3 cup icing sugar

• 15 ml/1 tbsp lemon juice

• 2.5 ml/1/2 tsp ground cinnamon

• 2 large eggs, separated

• 60 ml/4 tbsp double (heavy) cream, whipped

• Toasted flaked (slivered) coconut, to decorate

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Method:

1. Put the rum in a bowl and stir in the raisins. Leave to soak for at least 1 hour.

2. Mix the biscuit crumbs with the butter, brown sugar and desiccated coconut. Press into the base and sides of a 20 cm/8 in spring form cake tin (pan). Chill until firm.

3. Put the water in a small bowl. Sprinkle the gelatin over and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until dissolved (or heat briefly in the microwave).

4. Beat the cheeses with the crème fraiche, icing sugar, lemon juice, cinnamon and the egg yolks. Beat in the dissolved gelatin and the rum and raisins. Chill until on the point of setting.

5. Whisk the egg whites until stiff, then fold into the cheese mixture with a metal spoon. Turn into the prepared flan case (pie shell) and chill until set.

6. Whip the cream and spread over the top of the cheesecake. Top with a few toasted coconut flakes and chill again until ready to serve.