Rum and raisins is a classic pairing in desserts, and nowhere is it better than in this easy-to-make cheesecake. For best results, take the cheesecake out of the fridge about 20 minutes before serving.

Ingredients: (Serves 8-10)

• 4 tablespoons rum
• 70 g/2½ oz raisins
• 170 g/6 oz finely ground digestive crumbs
• 7 tablespoons butter, melted
• 510 g/1 lb 2 oz cream cheese
• 120 ml/4 fl oz creme fraiche
• 125 g/4½ oz caster sugar
• 1 teaspoon cornflour
• 1 teaspoon vanilla extract
• 2 eggs

Method:

Pour the rum over the raisins and leave to soak overnight.

Grease a 23-cm/10-inch springform cake tin. Stir the crumbs into the melted butter. Spread the mixture over the bottom of the cake tin, pressing down to make an even base. Chill for 30 minutes until firm. Wrap the tin with 2 layers of aluminum foil.

Preheat the oven to 180ºC/350ºF/Gas mark 4. Beat together the cream cheese, creme fraiche, sugar and cornflour until cream, then beat in the vanilla and eggs. Fold in the raisins and soaking liquid. Pour the mixture over the crumb base.

Bake for 50 to 55 minutes until the cheesecake is set (but still with a wobble in the center). Remove from the oven and leave to cool completely, then chill for at least 3 hours or overnight. Carefully turn out the cheesecake before serving.