Dec 06

Cheesecake brownies with rum soaked raisins

Getting ready to host a festive dinner party, or simply want something delectable and sweet ready during the holidays?

These yummy cheesecake brownies with rum-soaked raisins are the ultimate indulgence.

Developed for Raisins South Africa by Sam Linsell

1/3 cup raisins
2 tbsp dark rum (optional)

Cheesecake Ingredients:

250gms cream cheese
1/3 cup sugar
1 egg
1 tsp vanilla extract

Brownie Mixture Ingredients:

110gms butter
130 gms dark chocolate
¾ cup sugar
2 free-range eggs
1 tsp vanilla extract
¼ tsp salt
½ cup flour
1 x 200 gm box Chocolate Romany Creams


Line a 20cm x 20cm square baking tin with baking paper.

Do this step in advance. Put the raisins in a small pot and cover with water. Bring this to the boil and simmer for 5 minutes, then take off the heat and allow to cool and plump up further. Drain the liquid off the raisins and add 2 tablespoons of dark rum (optional). Allow this to soak giving it a few stirs.

Preheat the oven to 180C/350F

Melt the butter and chocolate over a double boiler, stir until smooth and then set aside to cool.

To make the cheesecake, use an electric mixer to beat all the ingredients together until smooth. Scape this into another bowl and set aside.

Using the same bowl, beat the sugar, eggs, and vanilla together until light and fluffy, about 3 minutes. Add the cooled chocolate and butter mix and beat until smooth. Sift the flour into the mix and stir to combine. Add the cooled soaked raisins and fold through by hand.

Empty ¾ of the brownie & raisin mix into the lined baking tin. Top with the cheesecake mix and then drop spoonful’s of the remaining brownie mix across the surface. Use a skewer to swirl the chocolate batter and cheesecake batter.

Bake for 40 minutes until firm to the touch (tip: loosely cover the tray with a piece of tin foil to prevent over browning).