- 75g sultanas
- 5tbsp golden rum
- 300g ginger nut biscuits, crushed
- 40g butter, melted
- 800g cream cheese
- 200g caster sugar
- 2tbsp vanilla extract
- 3 large eggs
- icing sugar, for dusting (optional)
- You will need:
- 23cm springform cake tin, base and sides lined with baking parchment
Place the sultanas and rum in a non-metallic bowl, then cover and leave to soak overnight.
Heat the oven to 150C, 130C fan, gas 2. Mix together the biscuits and butter and press into the base of the tin. Chill in the fridge while you make the filling.
Whip the cream cheese with an electric mixer. When soft and fluffy, add the sugar and whisk again. Add a pinch of salt and the vanilla and beat once more. Add the eggs one at a time. Drain the sultanas and stir them into the mixture. Pour into the lined cake tin and place on a baking sheet.
Bake for 1 hour 45 minutes to 1 hour 30 minutes or until set but with a slight wobble in the middle. Run a round-bladed knife around the inside of the tin. Leave to cool completely, cover with cling film and place in the fridge overnight before un-moulding. Dust with icing sugar to serve. It will keep for up to 3 days, covered in the fridge.