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
- Country Range Oat, Lemon and Raisin Cookie Pucks
- g Full fat Cream cheese
- ml Double cream
- g Rum raisins
- ml rum
- g Icing sugar
- Lemons (juice and zest)
- g Butter for greasing
- g raisins
- ml rum
- g Caster sugar
- 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
- Country Range Oat, Lemon and Raisin Cookie Pucks
- g Full fat Cream cheese
- ml Double cream
- g Rum raisins
- ml rum
- g Icing sugar
- Lemons (juice and zest)
- g Butter for greasing
- g raisins
- ml rum
- g Caster sugar
- ml water
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