Rum Raisin Cheesecake # 2 Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
9/16 cup: Graham cracker crumbs,
1/2 cup: Granulated sugar,
1/2 cup: Margarine, melted
Batter:,
1 pint: Water,
1 cup: Raisins,
2 lbs: Cream cheese,
9/16 cup: Granulated sugar,
3 tbsp: White rum,
1 tsp: Dark vanilla,
1 tsp: Salt,
4: Eggs,
1: Egg yolk,
Topping:,
1 pint: Sour cream,
1/4 cup: Granulated sugar,
1 tsp: White rum.,
Directions:
Crust:
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 degrees for 40-45 minutes. Remove and
let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and
chill for service. Serves 12
Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh
(412) 963-8717
Source from luhu.jp
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 degrees for 40-45 minutes. Remove and
let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and
chill for service. Serves 12
Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh
(412) 963-8717
Source from luhu.jp
Tags
Cheesecakes