Rum raisin Yorkshire curd cheesecake

Mobile version Print

By: Matt Tebbutt From: Market Kitchen

On TV Tonight

  • 20:00 - John Torode's Australia - Sydney Part II
  • 21:00 - MasterChef: The Finals - MasterChef
  • 22:00 - The View from River Cottage - The Wild Harvest

This recipe is classed as easy

Rating 3.37 / 5 (35 votes)

Prep time:
30 min
Cook time:
1 hr

Inspired by a traditional northern recipe, Matt Tebbutt prepares a rich, fragrant cheesecake


1. Preheat the oven to 170C/150C fan/Gas 3. Grease and line a 23cm springform cake tin.

2. For the base: melt the butter. Blitz the biscuits in a blender until they are the texture of crumbs. Stir together the butter and biscuits (melting and adding a little more butter if you feel the mixture is too dry). Press into the bottom of the cake tin in an even layer.

3. For the filling: soak the raisins in the rum with a little hot water while you get on with the rest of the recipe.

4. In a large mixing bowl, beat the Yorkshire curd with an electric hand whisk until light and fluffy. Add the eggs one by one, then add the sugar and mix well until incorporated.

5. Add the flour, cinnamon, nutmeg, vanilla seeds and the zests of the lemon and orange and mix well, until there are no lumps. Fold in the soaked raisins then pour the filling into the prepared cake tin.

6. Bake the cheesecake in the centre of the oven for 45-60 minutes, or until golden on top and just firm in the middle.


For the base

  • 50 g butter
  • 175 g digestive or gingernut biscuits

For the filling

  • 100 g raisins
  • 2-3 tbsp rum
  • 1 kg curd cheese, preferably Yorkshire
  • 6 eggs
  • 200 g caster sugar
  • 50 g plain flour
  • 1 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 vanilla pod, seeds only
  • 1 lemon, zest only
  • 1 orange, zest only

Tips and suggestions

Yorkshire curd should not be confused with cream cheese or cottage cheese. It is traditionally used in Yorkshire curd tarts and must be cooked before eating.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register