Base 100g dark chocolate, melted 1 tablespoon vegetable oil Rum and Raisin filling 3 teaspoons gelatine 1 tablespoon hot water 250g cream cheese, softened 2 tablespoons sugar 1 teaspoon vanilla ...

2. Soak the raisins in the rum and hot water for an hour. 3. Line the base of a 24-centimetre springform cake tin with greaseproof paper and grease with one tablespoon of soft butter.

Add in the sour cream and once combined stir in the rum and raisins. Scoop the mixture into the tin and smooth out the top. Turn up the oven to 200°C and bake your cheesecake for ten minutes.

250g mascarpone cheese 150g creme fraiche 500ml double cream 175g soft dark brown sugar 50g raisins 2 shots dark rum If puddings or desserts have never been your strong point in the kitchen, then ...

Instructions 1. Soak the Raisins Place the raisins in a small bowl and cover with ¼ cup dark rum. Let sit for 30 minutes to absorb the flavor.

California Raisin Rum Basque Cheesecake Ingredients: For the cheesecake custard: 150 grams California Raisins 100 ml. rum 600 grams cream cheese 150 grams sugar 3 eggs 2 egg yolks 1 tsp. vanilla ...

2 cups powdered sugar 1. Soak raisins in rum, preferably overnight, until they are nice and plump. Preheat the oven to 325 degrees. Butter two 9-inch cake pans; line the bottoms with parchment.

The new Salted Caramel Cheesecake is available in all major multiples, while Rum Raisin is available in Tesco and Ocado (rsp: £5.35/500mll). Rum Raisin, originally launched in the 1980s, is made using ...

Ingredients Base 100g dark chocolate, melted 1 tablespoon vegetable oil Rum and Raisin filling 3 teaspoons gelatine 1 tablespoon hot water 250g cream cheese, softened 2 tablespoons sugar 1 ...

For the filling: Place raisins and rum in bowl and allow to soak overnight. In a clean bowl, using electric beaters, beat together cream cheese and sugar until light and creamy, 3-4 minutes.