Rum and Raisin Cheesecake

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.

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.

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.

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