No party is complete without a good dessert! This cheesecake is from a recipe my friend Kyoko gave me. It is originally a recipe with only plain cream cheese, but I had some leftover rum and raisin cream cheese that we were sick of, so I substituted it. It turned out divine! Now I will buy the rum and raisin cream cheese just to make this cake.Ingredients:
Base:
1 Pkt plain biscuits. (soft biscuits work better, eg:'choice', 'malt biscuits')
3 tbsps melted butter
ground nuts optional
Mixed together and press into a flat pan or cake tin. I line mine with waxed paper to make it easier to get out of the box once set.
Filling:
200g cream cheese
80g sugar
3 eggs
200ml cream
1 tsp vanilla essence
3 tablespoons plain flour
Place cream cheese, sugar and 1 egg in blender/mixer. Whiz on and off until fairly mixed. Add the other eggs to help mix it all up. Then add the cream and whiz again. Finally put in the vanilla and flour and mix. Pour over base and bake at 160C for 10 mins, then reduce heat to 140C for 90 minutes. (If you are in a hurry and not worried about appearances, keep it at 160 for a shorter time. The lower temperature stops the cake from cracking). Cut once cooled.
This is naughty but I have to try it. I have never heard of rum & raisin cream cheese - hope they have it here in Aus.
ReplyDeleteThe original recipe calls for plain cream cheese and tastes great with just that, so if you can't find it just use plain..but if you really really want to make it, just add 2tbsps dark rum and 1/4 cup raisins when you blend it and it all gets chopped up anyway...that would taste great too!
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