Cheesecake with rum and raisins is a pretty easy recipe I found in a supplement to a weekly magazine many years ago. I find it so tempting and rum is popular in the male part of our family, so I thought it might taste like dessert. The cake turned out to be good, but very powerful, so a small piece holds in plenty.
70 g raisins are placed in a 4 tablespoon room for a few hours, preferably overnight
Bottom:
170 g Kornmokjeks
100 g melted butter
Run together in a food processor and squeeze out into a small greased springform pan. This is set cold while you make the filling.
Fill:
The raisins in the room sheet
500 g natural cream cheese
2 dl fresh creams
1 ts maisenna
1 teaspoon vanilla sugar
4 tablespoons sugar
Stir everything together before adding 2 eggs (one at a time) and stir well. The filling is poured over the bottom and placed in the middle of the oven at 180 degrees for 50-55 minutes. It said that the cake should be cooled for a few hours, but I think it tasted good lukewarm. When serving cheesecake with rum and raisins, pour over bottled caramel sauce and serve with whipped cream.
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