A friend made this scrummy cheesecake and I just had to have the recipe - It is really good !!
Lemon Raisin Cheesecake
3oz butter or margarine
9 digestive biscuits.
Crush digestives, mix with melted butter and use to line an 8 inch lined, loose bottomed tin.
4oz seedless raisins or sultanas (chopped if not using a food processor)
12oz cream cheese
Put all of the above in the food processor and blend till smooth. Pour onto digestive base and bake at 175C for about 25 mins or until firm(ish) to touch and starting to brown.
half oz corn flour
quarter pint water (scant measure)
juice of half a lemon
1 beaten egg
half oz butter
2oz seedless raisins or sultanas
Blend sugar, corn flour, water and butter in a pan, bring to the boil then simmer and allow to thicken stirring all the time. Add the lemon and raisins/sultanas remove from heat and allow to cool a while. When cool enough beat in the egg (be careful or the egg will scramble). Spread the glaze on top of the filling and cool in the fridge.
Freezes really well.
Really would recommend it !!