Rum and Raisin Cheesecake

Rum and raisin cheesecake using the Country Range Oat, Lemon and Raisin Cookie Pucks!

Cooking Time
70

Portions
8

Ingredients

Increase Portion Size

8

• 6  Country Range Oat, Lemon and Raisin Cookie Pucks
• 600 g Full fat Cream cheese
• 300 ml Double cream
• 100 g Rum raisins
• 50 ml rum
• 75 g Icing sugar
• 1  Lemons (juice and zest)
• 10 g Butter for greasing
• 100 g raisins
• 50 ml rum
• 50 g Caster sugar
• 100 ml water

• 1

  Step 1

  Simmer all the raisin ingredients for 10 mins and allow to cool in the liquid
• 2

  Step 2

  Keep the raisins to 1 side
• 3

  Step 3

  Line a cheese cake tin base with parchment and place 6 cookies
• 4

  Step 4

  Pre heat the oven to 200c / 180c fan and then bake the cookies for 8/10 mins
• 5

  Step 5

  Whilst the cookies are still hot and soft, squish them until you have a nice even base and allow to cool
• 6

  Step 6

  Wisk together the cream cheese, icing sugar, lemon juice and zest, rum and double cream until thick and smooth
• 7

  Step 7

  Fold in the rum soaked raisins and spread the mix on top of the cookie base
• 8

  Step 8

  Chill overnight and then serve

Ingredients

Increase Portion Size

8

• 6  Country Range Oat, Lemon and Raisin Cookie Pucks
• 600 g Full fat Cream cheese
• 300 ml Double cream
• 100 g Rum raisins
• 50 ml rum
• 75 g Icing sugar
• 1  Lemons (juice and zest)
• 10 g Butter for greasing
• 100 g raisins
• 50 ml rum
• 50 g Caster sugar
• 100 ml water