Recipe of Award-winning Rum Raisin Cheesecake

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The ingredients needed to make Rum Raisin Cheesecake:

1. Prepare 250 grams Cream cheese
2. Take 150 grams Low fat non-dairy whipped cream
3. Take 40 grams plus Sugar
4. Make ready 2 Eggs
5. Make ready 4 tbsp Flour
6. Get 2 tbsp Lemon juice
7. Prepare 40 grams Raisins
8. Make ready 2 tbsp Rum (dark rum for baking)
9. Make ready 2 cookies x 3 Store-bought cookies or or biscuits
10. Prepare 30 grams Unsalted butter

From the GBBO recipe book, this rum and raisin cheesecake is perfect for a dinner party. The baked cheesecake is decorated with extra rum-soaked raisins. From the book The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets by Linda Collister. Remove the cheesecake to a wire rack and immediately run a knife around the edges to release it from the pan.

Instructions to make Rum Raisin Cheesecake:

1. Here is the cream cheese and the whipped cream that I used.
2. Add rum into the raisins. Microwave for 30 seconds to heat lightly (for best results, let it rest for 1-3 days).
3. Crush the cookies inside their pouches (use any kind of cookies or biscuits you prefer or omit it).
4. Mix the cookies with melted butter, and press down along the bottom of the cake pan.
5. Microwave the cream cheese for 40 seconds to soften. Add the sugar, and knead to mix.
6. Add the cream cheese in small batches and mix. Beat the eggs in a separate bowl. Add into the cream cheese in small batches to mix.
7. Fold in the flour. Also add the lemon juice and the rum used to soak the raisins.
8. Pour the mixture into a cake pan lined with parchment paper. Scatter the raisins. Take care to drop in each raisin to spread it out evenly.
9. Bake in a preheated oven for about 50 minutes at 170℃. Adjust the time according to how quickly the surface browns.
10. If you have apricot jam, dissolve in a small amount of hot water and spread it on the surface of the cake. This improves the cake's flavor.

From the book The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets by Linda Collister. Remove the cheesecake to a wire rack and immediately run a knife around the edges to release it from the pan. While cake has ten minutes to go, make the glaze. Turn off flame and pour in rum. Allow to sit for five minutes.

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