Rum Raisin Cheesecake

Rum Raisin Cheesecake

An old-fashion cheesecake. I love rum raisins! A recipe for a 15 cm cake pan. A variation using inexpensive ingredients.

Ingredients: 15 cm cake pan

Cream cheese
250 g
Low fat non-dairy whipped cream
150 g
40 g plus
4 tablespoons
Lemon juice
2 tablespoons
about 40 g
Rum (dark rum for baking)
about 2 tablespoons
Store-bought cookies or or biscuits
2 cookies x 3
Unsalted butter
20-30 g


1. Here is the cream cheese and the whipped cream that I used.
2. Add rum into the raisins. Microwave for 30 seconds to heat lightly (for best results, let it rest for 1-3 days).
3. Crush the cookies inside their pouches (use any kind of cookies or biscuits you prefer or omit it).
4. Mix the cookies with melted butter, and press down along the bottom of the cake pan.
5. Microwave the cream cheese for 40 seconds to soften. Add the sugar, and knead to mix.
6. Add the cream cheese in small batches and mix. Beat the eggs in a separate bowl. Add into the cream cheese in small batches to mix.
7. Fold in the flour. Also add the lemon juice and the rum used to soak the raisins.
8. Pour the mixture into a cake pan lined with parchment paper. Scatter the raisins. Take care to drop in each raisin to spread it out evenly.
9. Bake in a preheated oven for about 50 minutes at 170℃. Adjust the time according to how quickly the surface browns.
10. If you have apricot jam, dissolve in a small amount of hot water and spread it on the surface of the cake. This improves the cake's flavor.

Story Behind this Recipe

I was craving some of this!