Rum and raisin cheesecake

Name: Rum and raisin cheesecake
Ingredients: 2 eggs; 115 g/4 oz/½ cup unsalted butter, melted, plus extra for greasing; 60 ml/4 tbsp rum; 50 g/2 oz/½ cup icing (confectioners’) sugar, sifted; 30 ml/2 tbsp milk; 75 g/3 oz/generous ½ cup raisins; 1 sachet powdered gelatine; 300 ml/½ pint/1¼ cups double (heavy) cream; unsweetened cocoa powder, to decorate; 45 ml/3 tbsp water; 225 g/8 oz ginger biscuits (gingersnaps), crushed; whipped cream and sifted; 5 ml/1 tsp unsweetened cocoa powder, mixed to a paste with 15 ml/1 tbsp hot water and cooled; 225 g/8 oz ginger biscuits (gingersnaps), crushed; 5 ml/1 tsp unsweetened cocoa powder, mixed to a paste with 15 ml/1 tbsp hot water and cooled; 5 ml/1 tsp unsweetened cocoa powder, mixed to a paste with 15 ml/1 tbsp hot water and cooled; 50 g/2 oz/¼ cup caster (superfine) sugar; 50 g/2 oz/½ cup plain (all-purpose) flour, sifted; 450 g/1 lb/2 cups curd cheese

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Spectacular to look at, and superb to eat, this light, rum-flavoured cheesecake is studded with raisins and surrounded by diagonal stripes of plain and chocolate sponge.

Ingredients

115 g/4 oz/½ cup unsalted butter, melted, plus extra for greasing
2

Cake

Method

Preheat the oven to 200°C/400°F/Gas 6. Grease and line a 28 × 18cm/11 × 7in Swiss roll tin (jelly roll pan) with baking parchment. Also, grease and line a 20cm/8in round loose-based cake tin (pan). Cover a wire rack with baking parchment.
Mix the eggs