Rum Raisin Cheesecake

Ingredients:

For the Crust:
140g porridge oats, uncooked
40g chopped nuts
3 tbsp butter, melted
3 tbsp brown sugar

For the Filling:
480g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
65g granulated sugar
40g plain flour
2 eggs
120ml sour cream
3 tbsp rum
2 tbsp butter
65g brown sugar
40g raisins
2 tbsp nuts, chopped
2 tbsp porridge oats, uncooked

Method:

Begin with the crust. Combine the oats, nuts and brown sugar in a bowl. Add the butter and stir thoroughly to combine then press into the base and up the sides of a 22cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and bake for 15 minutes. Remove from the oven and set aside to cool.

Soften the cream cheese in a bowl then beat in the granulated sugar and half the flour, mixing until thoroughly blended. Add the eggs, one at a time, beating thoroughly after each addition. Blend in the sour cream and the rum then pour the mixture over the prepared crust.

Dice the butter and rub into the remaining flour and the brown sugar with your fingertips, until the mixture resembles coarse crumbs. Stir in the raisins, nuts and oats then sprinkle this mixture over the cheese mix. Transfer to the oven and bake for 50 minutes.

Remove from the oven, loosen the sides of the pan then allow to cool for 10 minutes before removing the rim of the pan and allowing the cake to cool completely. Chill in the refrigerator before serving.