100 g digestive biscuits, finely crushed
1/2 stick (4 Tbsp) 50 g butter or margarine, melted
1/2 stick (4 Tbsp) 50 g butter or margarine, melted
for the filling
275g curd or sieved cottage cheese
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt double or whipping cream
100 g seedless raisins
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt double or whipping cream
100 g seedless raisins
for the topping
1/2 cup (100 g) 4 oz granulated sugar
2 tbsp water
2 tbsp rum
4 tbsp apricot jam
2 tbsp water
2 tbsp rum
4 tbsp apricot jam
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, rum, 50 g (2 oz) of the caster sugar, the flour and cream.
2. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
3. Fold lightly but thoroughly into the cheese mixture together with the raisins.
4. Spoon the mixture into a greased 20-22.5 cm/8-9 inch ring mould (sava-rin tin) and smooth the surface.
5. Mix together the digestive biscuit crumbs and butter or margarine and scatter evenly over the top of the filling.
6. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. Loosen the edges of the cheesecake carefully from the ring mould and invert the cheesecake onto a plate.
9. To make the topping, put the sugar and water into a saucepan and stir over a gentle heat until the sugar has dissolved.
10. Bring to the boil and boil gently for a few minutes until syrupy. Remove from the heat and stir in the rum.
11. Pierce the cheesecake at regular intervals with a fine skewer and spoon over the rum-flavoured syrup.
12. Tilt the plate and tip off any excess syrup.
13. Heat the apricot jam in a saucepan with the excess rum syrup, then sieve. Allow to cool slightly.
14. Brush or spoon the apricot glaze evenly over the cheesecake. Chill for 2-3 hours before serving.
15. The cheesecake may be further decorated with whipped cream, glace cherries or nuts.
1. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, rum, 50 g (2 oz) of the caster sugar, the flour and cream.
2. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
3. Fold lightly but thoroughly into the cheese mixture together with the raisins.
4. Spoon the mixture into a greased 20-22.5 cm/8-9 inch ring mould (sava-rin tin) and smooth the surface.
5. Mix together the digestive biscuit crumbs and butter or margarine and scatter evenly over the top of the filling.
6. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. Loosen the edges of the cheesecake carefully from the ring mould and invert the cheesecake onto a plate.
9. To make the topping, put the sugar and water into a saucepan and stir over a gentle heat until the sugar has dissolved.
10. Bring to the boil and boil gently for a few minutes until syrupy. Remove from the heat and stir in the rum.
11. Pierce the cheesecake at regular intervals with a fine skewer and spoon over the rum-flavoured syrup.
12. Tilt the plate and tip off any excess syrup.
13. Heat the apricot jam in a saucepan with the excess rum syrup, then sieve. Allow to cool slightly.
14. Brush or spoon the apricot glaze evenly over the cheesecake. Chill for 2-3 hours before serving.
15. The cheesecake may be further decorated with whipped cream, glace cherries or nuts.
serving amount
serves 8
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