Ingredients

• 10 digestive biscuits
• 50g/1¾oz butter
• melted
• 600g/1lb 5oz cream cheese
• 2 tbsp plain flour
• 175g/6oz caster sugar
• 5 drops vanilla extract
• 2 free-range eggs
• plus 1 egg yolk
• 2 x 142ml/5fl oz pots soured cream
• 150g/5½oz raisins
• soaked in 100ml/3½fl oz white rum
• 2 tbsp icing sugar

Directions

• 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. Transfer to a clean bowl
• stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes.
• Meanwhile
• beat the cream cheese with the flour
• sugar
• vanilla extract
• whole eggs
• egg yolk and one of the pots of soured cream until light and fluffy.
• Mix in the raisins soaked in rum
• pour onto the biscuit base and bake for 30 minutes.
• Mix the remaining pot of soured cream with the icing sugar
• pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven
• let cool then chill in the fridge until ready to serve.