PREPARATION TIME: 20 minutes, plus chilling
COOKING TIME: 50 minutes
SERVES 10 EASY / PREPARE AHEAD
150g (5oz) raisins 3tbsp sweet sherry or Madeira 1 ready-made vanilla sponge flan base, about 23cm (9in)
175g (6oz) caster sugar 2tbsp cornflour 450g (1lb) full-fat soft cream cheese 2 free-range eggs, beaten 284ml carton reduced-fat whipping cream
you will need
23cm (9in) loose-bottom cake tin, greased
1 Put the raisins in a bowl and pour in the sherry. Leave to soak for 1 hour. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Trim the flan edges, if necessary, and fit into the prepared tin.
2 Mix together the sugar and cornflour. Beat in the cream cheese until the mixture is smooth. Gradually beat in the eggs and cream until the mixture is thick and smooth. Stir in the raisins and any sherry that hasn’t been soaked up. Pour over the sponge base.
3 Put the cake tin into a roasting tin. Pour 1cm (½in) of cold water into the roasting tin, place in the oven and bake for 45 to 50 minutes. (The roasting tin of water will help to create steam while the cheesecake is cooking. This prevents the top from splitting.)
4 Remove from the oven and allow to cool completely, preferably overnight, before removing from cake tin. Dust with icing sugar and ground cinnamon and serve, or keep in the fridge for up to 2 days.
Per serving 436 calories, 29g fat (17g saturated), 40g carbohydrate