Rum And Raisin Baked Cheesecake Recipe Gbbo Cheesecake Method. preheat the oven to 180c 350f gas 4. grease and line and 20cm 8in springform cake tin. blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Preheat the oven to 160°c 325°f gas 3. crush the biscuits in a food processor, then mix with the butter. press onto the base and halfway up the sides of the prepared tin. bake for 5 minutes, then cool. using an electric mixer on low speed, beat the cream cheese with the flour, sugar, vanilla, eggs, egg yolk and half the soured cream until.
Rum And Raisin Baked Cheesecake The Happy Foodie From the gbbo recipe book, this rum and raisin baked cheesecake is decorated with extra rum soaked raisins, perfect for a dinner party. Heat the oven to 180c. crush the biscuits in a food processor. mix with the butter. press into a 20cm springform tin and bake for 5 minutes, then cool. combine the cream cheese, flour, sugar, a few drops of vanilla, eggs, the yolk, and a pot of the soured cream until light and fluffy. mix in the rum soaked raisins. pour into the tin. 150g raisins 5½oz soaked in 100ml 3½fl oz appleton estate jamaica rum. 2tbsp icing sugar. method. preheat the oven to 180c 350f gas 4. grease and line a 20cm 8in springform cake tin. crush the biscuits in a plastic bag with a rolling pin, or if you have a food processor, whizz them up in there. transfer to a clean bowl and stir in the melted. 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.
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