No-bake rum & raisin toffee cheesecake

• 1.5 tsp rum

• 200g roomtemp cream cheese

• 2tbsp whipping/heavy cream

• 5g gelatin powder

• 60ml heavy cream

• 55g biscuits/crackers

• 1/4tsp vanilla extract

• 40g raisins

• 2tbsp butter

• 35g sugar

• 35g melted butter

• 25g roomtemp unsalted butter

• 4tbsp brown sugar

Step 1

• soak the raisins in hot water for 5-10 mins, then drain well and pat dry. meanwhile, combine gelatin powder and heavy cream, then place over hot water until the gelatin completely dissolved.

Step 2

• combine cream cheese, butter and sugar, mix together until smooth, then add raisins, heavy cream-gelatin mixture, rum and vanilla, mix well until combined

Step 3

• crush the biscuits and add melted butter, transer to the lined tin and press the crumbs into the base to form the crust. place in the fridge to set

Step 4

• add the cream cheese filling onto the pre-made crust and smoothen the surface. refrigerate for several hours or overnight

Step 5

• melt the ingredients of the toffee glaze gently, stir until fully combined. drizzle on top of the cheesecake when serving