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Baked Cheesecake with Rum and Raisin

Close up of a slice of Bec's Cheesecake

This is a pastry chef recipe for baked cheesecake that I learnt way back in the day.  The recipe calls for Philly cheese, but I’ve made this with my “Persian” feta cheese (without the oil and herbs of course) cause you know that cheese isn’t really true feta. But it’s soooo easy to make.

If you love baked cheesecakes, you’ve got to give this one a go. We’ve talked about Cheesecakes in Bake Club Online and all the tips and techniques to make them brilliant.  Those little science lessons are the building blocks to making you a better baker.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Pouring the cheese cake filling into a cheese cake base.
Filling for the cheesecake
Cheesecake Bake Club | becs-table.com.au

Baked Cheesecake with rum and raisin

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becs-table.com.au
Not your usual baked cheesecake, as this one is made with feta cheese and includes rum and raisin flavours.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Difficulty Medium
Course Afternoon Tea, Dessert
Cuisine American
Servings 12 serves
Method Thermomix and Conventional

Equipment

  • Thermomix or Stand Mixer

Ingredients
  

For the Shortcrust base

  • 150 gm plain flour
  • 50 gm caster sugar
  • 100 gm unsalted butter cold from the fridge cut into cubes
  • 20 gm egg 1/2 x55g egg use the remainder in the filling
  • 1 pinch of salt

For the filling

    Part 1

    • 40 gm Washed and drained or if you like you could use nuts like Pecans?
    • 2 tablespoons rum

    Part 2

    • 60 gm icing sugar
    • 20 gm Cornflour
    • 1 whole lemon rind grated
    • 80 gm castor sugar
    • 80 gm unsalted butter
    • 2 whole egg yolks
    • 2 whole eggs and the remainder of the egg left over from the pastry
    • 600 gm cream cheese cut into cubes Philly or Homemade like we teach in this course
    • 140 gm milk

    For the Sauce

    • 140 gm sugar brown
    • 120 gm cream
    • 5 gm vanilla
    • 30 gm rum
    • 40 gm washed sultanas if you don’t like fruit you could use nuts, say pecans?

    Instructions
     

    Thermomix Method for the Pastry:

    • Preheat oven 200°C.
    • Weigh the flour, sugar, salt and butter into the TM bowl and mix for 5 sec/speed 5
    • Add the 20 g egg to the TM bowl and mix 5 seconds/speed 5 (save the leftover egg to go into the filling)
    • Tip the contents out onto a sheet of cling film and bring together to form a flattened disk. wrap and place into the fridge to rest 15 minutes.
    • Line a 15 cm cake ring with a silicone paper (bottom and sides). Roll the shortcrust to 3/4 mm thick and cut a base to fit the tin. Roll a thin sausage from the leftover shortcrust and flatten around the sides of the base, to make a mini wall Blind bake until light brown.

    Thermomix Method for the Filling:

      Part 1

      • Weigh wash and drain the sultanas then leave to soak in the rum. Set aside

      Part 2

      • Weigh all the ingredients into the TM bowl including the remainder of the egg from the pastry and set for 10 seconds/ speed 4 remove the lid scrape the sides and the base of the bowl and repeat for 5 seconds/ speed 4
      • Sprinkle the blind-baked base with the rum soaked sultanas. Pour the cheese filling on top of the sultanas. Turn the oven down to 150°c and place the cheesecake in the oven to bake. It will take between 30 to 45 mins to bake depending on the tin you've chosen to use and how long it takes for your oven to drop in temperature from the original 200°c to 150°c.*see notes

      Thermomix Method for the Sauce:

      • Weigh all the ingredients into the TM Bowl, place the simmering basket on top of the lid, and set for 8 mins/98°c/reverse speed + 1 If you don't have 98°c on your TM set to 100°c but only do it for 5 minutes just in case it boils over.

      Conventional Method for the Pastry:

      • Preheat oven 200°C.
      • Cream the butter and sugar lightly, using the paddle attachment.
      • Add the egg and continue creaming until absorbed.
      • Carefully fold in the flour and salt, mixing only until combined. The dough will be very sticky, and more like a biscuit paste. Wrap in plastic and chill prior to use.
      • Cut the chilled dough into manageable sized pieces, knead lightly first to soften, then roll out using dusting flour.
      • Line a 15cm cake ring with a silicone paper (bottom and sides). Roll the shortcrust to 3/4mm thick and cut a base to fit the tin. Roll a thin sausage from the leftover shortcrust and flatten around the side of the base. Blind bake till it is light brown.

      Conventional Method for the Filling:

      • Wash and soak the sultanas in rum
      • Whisk softened butter and sifted icing sugar together till light and creamy. Add lemon rind. In a separate bowl, mix together the egg yolks, whole eggs and caster sugar. Slowly add to butter mix taking care not to curdle.
      • In a fresh bowl with a flat beater soften the cream cheese ensuring the mix is lump-free. Mix in the milk. The mixture should remain smooth.
      • Change to a whisk and aerate. Slowly add in butter mix. Scrape down the bowl and mix until the mixture is smooth. Fold in the cornflour.
      • Sprinkle with rum soaked sultanas. Pour cheese filling into tins and fill to just above the tin.
      • Reduce oven to 160c fan. Bake till set approx. 45 mins. Over baking will cause filling to crack. Filling when set will be 85°C inside.

      Conventional Method for the Sauce:

      • Wash the sultanas and set aside to drain. Once drained weigh and place all the ingredients into a pot and heat on the stove until reduced to the desired thickness. Allow cooling before adding to the cheesecake

      Notes

      Bec’s Tip:
      I used a 22cm tin and it took 40 mins. You’re looking for the sides to be set but a very slight wobble in the centre.
      Baked Cheesecake with rum and salted caramel.
      Baked Cheesecake with Rum and Raisin – ready to eat (scrumptious)

      Want to know more?

      Perhaps we can interest you in our Gourmet Feta cheese and crackers course?

      Cheese and crackers

      2 Comments

      1. Hi there, I assume Part 1 #1 of the filling you are referring to raisins.
        Definitely on my list for the weekend.
        Ps. I’m a Thermomix consultant in WA and refer all my customers to your page.
        If ever you need face-to-face help inPerth area, just let me know.
        Cheers
        Ronel

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