Cheesecake with rum raisins

Name: Cheesecake with rum raisins
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Raisins; 75 ml + 4 tablespoons of rum; 300 g Gewürz-Spekulatius; 100 g Walnut kernels; 175 g Butter; 600 g Double cream cream cheese; 2 Eggs (size M); 150 g demerara sugar; 20 Cornstarch; 7-10 Tbsp ground cinnamon; 7-10 Tbsp ground cloves; 7-10 Tbsp ground nutmeg; 200 g Whipped cream; 7-10 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Raisins
75 ml + 4 tablespoons of rum
300 g Gewürz-Spekulatius
100 g Walnut kernels
175 g Butter
600 g Double cream cream cheese
2 Eggs (size M)
150 g demerara sugar
20 Cornstarch
7-10 Tbsp ground cinnamon
7-10 Tbsp ground cloves
7-10 Tbsp ground nutmeg
200 g Whipped cream
7-10 Tbsp Oil

Directions

1
Rinse raisins, drain and mix with 75 ml rum in a bowl, leave to stand for at least 3 hours. Mix the speculoos and 50 g walnuts finely in a universal chopper. Melt 100 g butter in a saucepan.
2
Mix the cookie and walnut crumbs with the butter. Spread the bottom of a springform pan (26 cm Ø) with oil. Add the breadcrumb mixture and press it down to a smooth base, chill for about 30 minutes.
3
Mix cream cheese, eggs, 75 g sugar and starch with a whisk until smooth. Season to taste with cinnamon, cloves and nutmeg. Carefully fold in 100 g rum raisins. Smooth the cheese mixture on the crumb base and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for about 35 minutes. Let the cake cool down in the switched off oven with the door slightly open.
5
Caramelise 75 g sugar in a pot, add 75 g butter, cream and 4 tbsp rum and bring to the boil. Let it simmer at low heat for about 15 minutes until slightly thick. Chop 50 g walnuts and stir into the sauce together with the remaining rum raisins, let cool down.
6
Cut cake into pieces, arrange on a plate and serve with sauce.