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Rum and Raisin Cheesecake

Quick and easy cheesecake recipe sure to make your guests wanting more.

already cooked this dish.
  • Total: 68min
    Preparation: 13min
    Cooking: 55min
    Wait: 240min
  • Portions: 12.00
  • Difficulty: Easy


  • Blender
  • Oven

Nutritional information 372kcal = 1,556kj /per portion

  • 371.88 Energy
  • 7.09 Grams Protein
  • 32.46 Grams Carbohydrates
  • 20.70 Grams Sugars
  • 238.02 Milligrams Sodium
  • 22.96 Grams Fats
  • 12.79 Grams Saturated Fats


  • 1 1/2 Cup Cookies, graham crackers, plain or honey (includes cinnamon) Crumbled
  • 1/3 Cup Butter, unsalted Melted
  • 1.25 Pounds Cheese, Cream
  • 3 Pieces Egg
  • 3/4 cup NESTLÉ® Sweetened Condensed Milk (395g)
  • 1/4 Cup White Rum
  • 1/2 Tablespoon Vanilla Essence
  • 1/2 Tablespoon Lemon Juice
  • 4 Ounces Raisins, Seedless soaked in 1 cup lukewarm water
  • 3 Tablespoons Cornstarch


    1. Preheat oven to 250 degrees F. In a mixing bowl combine crumbed crackers and melted butter. In spring foam 9 inch baking tin press firmly on bottom cracker crumb mix.

    2. In a blender combine together soften cream cheese, Nestle Sweetened Condensed Milk, vanilla essence, white rum and lemon juice. Add eggs one at a time on low speed. Finally incorporate corn starch.

    3. Drain liquid from raisins, using a spatula or wooden spoon incorporate into batter. Pour batter into prepared baking tin. Place a baking tray filled with water on the last rack of the oven. Bake cheesecake for 50 to 55 minutes.

    4. Chill for at least 4 hours or overnight. If desired top with whipped cream and your favourite berry coulis.

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