Name: Cinnamon and almond cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g tennis biscuits crushed; 60.00 ml butter melted; 125.00 ml rice uncooked; 125.00 ml sultanas; 125.00 ml brandy or sherry; 6.00 eggs extra-large; 140.00 g sugar; 1.00 ml salt; 750.00 g cream cheese; 180.00 ml almonds ground; 180.00 ml almonds flaked; 5.00 ml cinnamon ground; 15.00 ml lemon zest only; 50.00 ml flour cake

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Ingredients (14)

CRUST

200.00 g	tennis biscuits — crushed
60.00 ml	butter — melted

FILLING

125.00 ml	rice — uncooked
125.00 ml	sultanas
125.00 ml	brandy — or sherry
6.00	eggs — extra-large
140.00 g	sugar
1.00 ml	salt
750.00 g	cream cheese
180.00 ml	almonds — ground
180.00 ml	almonds — flaked
5.00 ml	cinnamon — ground
15.00 ml	lemon — zest only
50.00 ml	flour — cake

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Method:

Preheat the oven to 160 ºC (325 ºF). Spray a 23 cm loose-bottomed springform cake tin with non-stick spray. Mix the Tennis biscuits and butter and press into the prepared tin. Boil the rice in salted water until soft. Drain well and set aside. Soak the sultanas for 15 minutes in the brandy or sherry. Beat the eggs, sugar and salt together until light and creamy. Add the cream cheese and beat well. Add the ground almonds and half the almond flakes, cinnamon and lemon rind and mix well. Add the rice and sultanas, including the remaining brandy or sherry and mix. Sift the cake flour on top of the cream cheese mixture and fold in. Pour the mixture into the prepared crust and sprinkle the remaining almond flakes on top. Bake for 1 hour. Turn off the oven and leave the cheesecake in the oven until cooled. Carefully remove the cake tin ring and dust the cheesecake with cinnamon just before serving, if desired.
Makes a large cheesecake.