Rum Raisin Cheesecake

6-inch Round cake (5-6 servings)

250 g cream cheese
2 eggs
3 tbsps sour cream
1/4 cup (20g) sugar
1 tbsp lemon juice
3 tbsps dries raisins
1 1/5 tbsps rum

Crust

90 g digestive biscuits
60 g melted butter

Instructions

1. Soak the raisins in rum overnight.
2. Crush the digestive biscuits. Mix with melted butter and stir well. Press the mixture into the botton of a round cake mould lined with parchment paper.
3. Beat the cream cheese until smooth. Add sugar and mix well. Add sour cream and mix again.
4. Add one egg after another and whisk well after each addition. Stir in lemon juice and raisins. Pour the cheese batter into the cake mould over the crust.
5. Bake in pre-heated oven at 180 degrees for 1 hour until the surface turns golden.

Tips

Do not over-stir the cheese, it will cause the cheesecake crack after baked. Enjoy!