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How to make Chocolate rum and raisin baked cheesecake

Yield = 10
Prep time: 0:40
Cook time: 1:10
Total time: 1:50

Ingredients

  • 1 tablespoon caster sugar, plus extra, to sprinkle
  • 125g butter, at room temperature
  • 520g pkt raisin toast
  • 2 tablespoons dark rum
  • 200g dark chocolate (70% cocoa)
  • Dried muscatels, to serve
  • Icing sugar, to dust

Rum and raisin filling

  • 95g (1/2 cup) raisins
  • 125ml (1/2 cup) dark rum
  • 140g (2/3 cup) caster sugar
  • 500g cream cheese, chopped, at room temperature
  • 300ml ctn thickened cream
  • 4 eggs

Method

  • Step 1 Grease the base and side of a 23cm springform pan generously with butter and sprinkle generously with extra sugar to coat. Butter each slice of raisin toast, then cut in half lengthways. Line the side of the prepared pan with bread, standing upright and butter side out. Arrange the remaining pieces of bread, butter side down, in an overlapping spiral to cover the base of the pan. Gently press down to flatten slightly and create an even base. Sprinkle with 1 tbs caster sugar and drizzle with the rum. Set aside.
  • Step 2 For the rum and raisin filling, place the raisins, rum and 70g (1/3 cup) caster sugar in a small saucepan and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes or until raisins are soft. Set aside to cool slightly.
  • Step 3 Use electric beaters to beat the cream cheese and remaining 70g (1/3 cup) caster sugar in a bowl until smooth. Add the cream and eggs. Beat until just smooth. Fold the raisin mixture into the cream cheese mixture. Spoon half the mixture into a bowl and reserve.
  • Step 4 Preheat oven to 160C/140C fan forced. Reserve 50g chocolate. Place remaining chocolate in a microwave-safe bowl and microwave on High, stirring every 30 seconds, for 1-2 minutes, until smooth. Stir melted chocolate through the remaining cheesecake mixture. Spoon into the bread-lined pan. Use a spatula to spread evenly.
  • Step 5 Spoon the reserved cheesecake mixture over the chocolate layer and spread evenly. Bake for 1 hour or until just set. Turn off oven. Leave cheesecake in oven, with door ajar, for 30 minutes to cool. Remove from oven and allow to cool completely in the pan.
  • Step 6 Melt reserved chocolate and pour into a piping bag. Drizzle over the cheesecake. Top with muscatels and dust with icing sugar.