Ingredients
465g packet dark fruit cake
2 tablespoons dark rum
1 teaspoon caster sugar
¼ teaspoon ground nutmeg
300ml tub thickened cream, softly whipped
FILLING
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup caster sugar
2 eggs
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
250g tub sour cream
1 tablespoon dark rum
Method
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Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 5cm above pan edges.
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Cut cake crossways into 10 equal slices. Arrange over base of prepared pan, trimming to completely cover base. Brush with rum. Refrigerate.
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To make filling, process cream cheese, sugar, eggs, vanilla, cinnamon and nutmeg in a food processor until smooth. Add sour cream and rum. Process until smooth. Pour over cake in pan.
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Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until filling is just set. Cheesecake will still have a slight wobble. Turn off oven. Leave cheesecake in oven with door ajar for 1 hour. Remove. Cool to room temperature. Cover. Refrigerate overnight.
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Just before serving, combine sugar and nutmeg in a small bowl.
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Transfer cheesecake to a serving plate. Spoon whipped cream over top. Sprinkle with nutmeg sugar. Cut into wedges.
