Rum & Raisin Cheesecake
4 tbsp dark rum
Pour the rum over the raisins, cover the dish with clingfilm and leave to soak overnight. The next day:
300g digestive biscuits, crushed
100g butter, melted
Combine the crumbs with the butter and mix thoroughly. Pat into the base of an oiled 20cm springform (or loose-bottomed, at any rate) cake tin and chill to firm up, while you prepare the topping.
2 eggs, separated
50g light muscovado sugar
150g cream cheese
200g ricotta cheese
150ml pot double cream
Beat the egg yolks with 25g of the sugar, then beat in the cream cheese and the ricotta until smooth. Tip in the raisins and the rum and stir to combine. Whip the cream and fold this in as well. Whisk the egg whites until stiff, then tip in the remaining 25g of sugar (sieved) and whisk until stiff and glossy. Fold the egg whites into the cheese mixture, then pour this over the prepared base in the tin. Chill for several hours, or overnight, until set. Run a knife around the edges before releasing from the tin to serve. Divinely delish!