Cheesecake with raisins and almonds, lactose free

Ingredients

• 600 g Cream cheese, lactose free
• 10 pcs Graham crackers, lactose free
• 280 ml Sour cream, lactose free
• 100 g Cane sugar
• 150 g Raisins, soaked in rum
• 100 g Almond flakes
• 50 g Unsalted butter, lactose free
• 50 g Dark chocolate, 45-59%
• 2 tbsp All purpose flour
• 2 tbsp Icing sugar
• 1/4 tsp Vanilla extract
• 2 pcs Eggs, whole
• 1 pcs Egg yolk

Method

1. Preheat the oven to 180°C then grease and line 20-cm springform cake tin.
2. Blend the crackers in a food processor, or you can even crush then in a plastic bag with a rolling pin.
3. Transfer to a clean bowl, stir in the melted butter, then press the mixture into the prepared cake tin and bake in the oven for five minutes.
4. Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk, and half of the sour cream until light and fluffy.
5. Mix in the raisins (draining them before adding), pour the cream mixture onto the biscuit base and bake for 30 minutes.
6. Mix the remaining pot of sour cream with the icing sugar, pour over the cheesecake, then bake for a further 10 minutes or until the filling is set but still slightly wobbly.
7. Remove from the oven, let cool.
8. Meanwhile, melt the chocolate over steam.
9. Drizzle chocolate over cake then sprinkle with almond flakes.
10. Chill in the fridge until ready to serve.