Rum Raisin Cheesecake
Rum Raisin Cheesecake recipe
Yield
12 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9/16 | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
margarine
melted |
|
| Batter | |||
| 1 | pint |
water
|
*
|
| 1 | cup |
raisins, seedless
|
|
| 2 | pounds |
cream cheese
|
|
| 9/16 | cups |
sugar
granulated |
|
| 3 | tablespoons |
rum
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 |
egg yolks
|
*
|
|
| Topping | |||
| 1 | pint |
sour cream
|
*
|
| ¼ | cup |
sugar
granulated |
|
| 1 | teaspoon |
light rum
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 133 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
margarine
melted |
|
| Batter | |||
| 473 | ml |
water
|
*
|
| 237 | ml |
raisins, seedless
|
|
| 907.2 | g |
cream cheese
|
|
| 133 | ml |
sugar
granulated |
|
| 45 | ml |
rum
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| Topping | |||
| 473 | ml |
sour cream
|
*
|
| 59 | ml |
sugar
granulated |
|
| 5 | ml |
light rum
|
* |
Directions
Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended.
Press evenly into a 10" cake pan.
Batter: Plump raisins in water. Soften cream cheese and sugar and mix with a paddle until softened.
Add rum, vanilla and salt. Mix well. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisins and mix on low speed until just incorporated.
Bake at 350℉ (180℃) for 40 to 45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and chill for service.
