Intro Soft cheese- what does it mean to you? To some its a tasty sandwich filling whilst to others it’s a fun night in. Either way, Youre sure to enjoy this rum and raison cheesecake recipe which requires oodles of the stuff. What You Need
12 oz of Soft Cheese 8 inch non-stick tin (maybe a removable base) 1/4 pint of double cream 2 oz of soft brown sugar 4 oz of raisons 3 tablespoons of rum 1/4 teaspoon of vanilla essence 2 free range eggs 6oz of digestive biscuits and 4 oz butter
Crumbs- (Method) Put the digestive biscuits inside a clean plastic bag and close off the opening. Then carefully crush the biscuits into fine crumbs. If you choose to ignore the bit about closing off the opening, perhaps now would be a bood time to reflect on the merits of taking advice. Anyway, stepping over all those biscuits crumbs on the floor, get the butter and melt it in a saucepan. Once it’s melted you can take it off the heat and add the biscuit crumbs. Stir with a wooden spoon to get the butter evenly distrubuted, tip into the tin and press it downto a flat base. Put it into the fridge. Clean bowl You could at this point bung the rest of the ingredients together, mix like fury and pour onto the base. There is a better way. Put the raisons into a bowl and add the rum. Then add a load more. If you can let these soak for a few hours you might get a better cheesecake, but don’t worry about it too much. Seperate the egg yolks from the whites (you may need an adult to help you with this) and pour into a largeclean dry bowl. Mix in 1 oz of the brown ugar, then add the rum and raisons, the soft cheese and vanilla essence. In a clean bowl, whip the double cream until its thick enough to stand up in peaks. A whisk is good for this. Add it to the cheeses and carefully fold in. Now whisk the egg whites in another bowl until there stiff, beat in the remaining sugar and fold into the cheese mixture. Finally, retrieve the base from the fridge and pour into the cheesecake mixture you’ve just made. Decorate it if you want and chill for a few hours. Uhh… then eat the lot!
(Warning- Mega rich!!) (From the original Phil Tudor “Say Cheese”) Ingredients
Soft cheese – 12 oz Double cream – 1/4 pint Soft Brown Sugar – 2 oz Raisins – 4 oz Vanilla Essence – 1/4 tsp Eggs – 2 Digestive Bisc – 6 oz Butter/Marg – 4 oz Chocolate – a bit for decoration
Method Biscuit base 8+9 Soak the raisins in the rum with a bit of sugar. Seperate the eggs. Whisk egg whites, Whisk cream. egg yolks + sugar + creamcheese + vanilla essence. Fold in egg whites + cream. Add Rum and raisins, pour onto base shave dark chocolate onto top, chill for a bit, then Eat!!