Preheat the oven to 180°C.

Lightly oil an 18-20cm loose-bottomed cake tin and line the base with baking paper.

Place the sultanas and rum in a small saucepan over medium heat. Gradually bring to a boil, then turn off the heat and allow the raisins to rehydrate in the rum for about 20 minutes.

Place the digestive biscuit crumbs in a mixing bowl and stir through the African Rub and melted butter. Transfer the biscuit mixture to the cake tin and using a large spoon, press the mixture into the base of the tin to make a firm, even layer. Place in the fridge to chill while you make the filling.

Beat the cream cheese, cream and sugar together using a handheld mixer until smooth. Mix in the eggs and Vanilla Essence, then fold in the drained raisins.

Carefully pour the mixture onto the prepared biscuit base, place in the oven and bake for 45 minutes. Once done, turn off the oven and leave the cheesecake in the oven until cool. The cheesecake will still be wobbly, but don’t worry as it will set once its cool.

Serve the cheesecake slices with honey-drizzled figs a shot of of strong espresso.

Tip: Leaving the cheesecake in the switched-off oven helps it to cool down more slowly, preventing the surface from cracking.