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Mix together the DAWN® Classic Cake Brownie Mix and water in a bowl fitted with a beater for 1 minute on slow speed and then 2 minutes on medium speed.
Blend in the California raisins on slow speed until fully incorporated.
Deposit at 500g into 2x 8 inch round tins and bake at 175-180°C for 25-30mins.
Fold in one third of the lightly whipped cream, and then continue to fold in the remainder until thoroughly combined.
Split between the 2x cooled brownie & raisin bases by pouring on top. Chill until set.
Add to a microwaveable bowl the California raisins, 100g water and DAWN® Belmonte Rum Flavour. Heat in the microwave on high (850 watt) for 2 minutes.
Remove and cover the bowl with cling film and leave for 10 minutes.
Place 200g sugar and 140g water into a saucepan and heat on a medium heat for 4 minutes (until just starting to colour).
Take 4g cornflour and 10g water and mix to form a paste. Add to the microwaveable bowl with the rum & raisin mixture and mix in.
Add the raisin mixture to the sugar and water syrup and bring to the boil. Remove from heat, allow to cool and serve on top of the cheesecake.
MAKES: 2 Cheesecakes
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