A punchy finale tempered by a luxuriously soft centre.
RECIPE DETAILS
1. Crush ginger snaps and mix in a bowl with melted butter. Place in a spring form tin and press evenly into bottom. Refridgerate for 30 mins.
2. Place raisins and rum in a saucepan and heat until raisins are soft and plump (10 mins). Remove from heat and set aside.
3. Beat cream cheese until smooth. Add 6oz of sugar and 1tsp of vanilla and beat until blended. Add eggs one at a time beating just until smooth after each addition. Add rum, raisins and orange zest until well mixed. Our filling on top of prepared crust and bake until firm.
4. Remove from oven and place in fridge on a kitchen towel for 15mins. Stir sour cream, remaining sugar and vanilla together. Remove cheesecake from fridge and pour over sour cream mixture. Return to oven for another 10mins.
5. Leave to cool then refridgerate for at least 24 hours or until required.
