Dried Fruit Cream Cheese Tart
1 hr 10 min.
- 1 cup raisins
- ⅜ cup Orange juice
- 12 Digestive biscuit (crushed to crumbs)
- ¼ cup butter (melted)
- 3 cups cream cheese
- 2 tablespoons all-purpose flour
- ¾ cup caster sugar
- vanilla extract
- 2 eggs
- 1 egg yolk
- 1 ¼ cups Sour cream
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" springform cake tin.
Stir together the raisins and orange juice in a small bowl and set aside.
Stir together the biscuit crumbs and melted butter and press into the base of the tin and bake for 5 minutes. Remove from the oven and set aside.
Beat together the cream cheese, flour, sugar, vanilla, eggs, egg yolk and half the soured cream until light. Stir in the soaked raisins.
Pour onto the biscuit base and bake for 30 minutes.
Mix the remaining soured cream with the icing sugar and pour over the top of the cake. Bake for a further 10 minutes. Switch off the oven and leave the cheesecake in the oven to become cold.
Cut into slices to serve and drizzle with a little honey. Serve with whipped cream and sprinkle with a little cinnamon.