This rich and boozy cheesecake makes a great dessert for grown ups. Substitute the rum with orange juice for an alcohol-free version.
50g/1¾oz butter, melted
600g/1lb 5oz cream cheese
2 tbsp plain flour
175g/6oz caster sugar
5 drops vanilla extract
2 x 142ml/5fl oz pots soured cream
150g/5½oz raisins, soaked in 100ml/3½fl oz white rum
2 tbsp icing sugar
Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin.
Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes.
Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy.
Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes.
Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve.
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