RUM-RAISIN CHEESECAKE
I made this for a special lunch for a special Aunt. When I was little she took me to the Renaissance Festival with several of my cousins. We each picked a treat out to share. Someone picked out Rum-Raisin ice-cream and I remember wanting to eat it all by myself. This recipe has a similar flavor, but don't worry, there is enough for you to share it with those you love... and if you need more, at least you have the recipe! From Williams Sonoma Mexican.
Provided by cookiedog
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To make the crust, in a bowl, stir together the crushed ginger-snaps and butter until the crumbs are evenly moistened. Transfer the crumbs to a 9-by-2 1/2-inch (23-by-6-cm) springform pan and press evenly onto the bottom and 1 inch (2.5) up the sides to form a thin, even crust. Refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Put the raisins in a small saucepan, add the rum, and heat over medium heat until the raisins are plump and soft, about 10 minutes. Remove from the heat and set aside.
- In a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add 3/4 cup (6oz/185g) of the sugar and 1 teaspoon of the vanilla and beat until blended. Add the eggs one at a time, beating just until smooth after each addition and stopping to scrape down the sides and along the bottom of the bowl so that the ingredients are thoroughly mixed. Add the raisins and rum and orange zest and beat just until well mixed. Pour the filling into the prepared crust. Bake until firm, 50-60 minutes. Remove the cheesecake from the oven and immediately place in the refrigerator on a kitchen towel to chill for 15 minutes. Raise the oven temperature to 450°F (230°C).
- In a bowl, stir together the sour cream, the remaining 1/4 cup (2oz/65g) sugar, and the remaining 2 teaspoons vanilla. Remove the cheesecake from the refrigerator, pour the sour cream mixture over the top, and return the cheesecake to the oven to bake for 10 minutes. Transfer to a wire rack and let cool completely, then cover and refrigerate until well chilled, at least 24 hours or for up to 3 days. To serve, release the sides of the springform pan and lift off; leave the cake on the pan bottom. Transfer the cake to a serving plate. Serve cold or at room temperature.
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Lujain
[email protected]This cheesecake was delicious! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would definitely recommend this recipe to others.
Doris Florence
[email protected]This cheesecake was very good! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would recommend using a different type of fruit in the filling next time, such as blueberries or raspberries.
Jaden Lebogang
[email protected]This cheesecake was amazing! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would definitely recommend this recipe to others.
Gazi Gaming YT
[email protected]This cheesecake was very good! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would recommend using a different type of crust next time, such as a graham cracker crust.
Austin Toni
[email protected]This cheesecake was delicious! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would definitely recommend this recipe to others.
Mlungisi Mchunu
[email protected]This cheesecake was very good! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would recommend using a different type of fruit in the filling next time, such as blueberries or raspberries.
Christopher Winterton
[email protected]This cheesecake was amazing! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would definitely recommend this recipe to others.
Christian Simba
[email protected]This cheesecake was very good! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I would recommend using a graham cracker crust instead of a cookie crust next time.
Md Abuhanif
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The rum raisin filling was delicious and the cheesecake itself was creamy and smooth. I would recommend using less sugar in the filling next time.
Ember Jones
[email protected]I'm not usually a fan of rum raisin, but this cheesecake was amazing! The filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I will definitely be making this again.
Wilbert Dagreat
[email protected]This cheesecake was easy to make and turned out perfect! The rum raisin filling was delicious and the cheesecake was creamy and smooth. I will definitely be making this again.
Khadija Awinpoaka
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved the unique flavor of the rum raisin filling. I will definitely be making this again for future parties.
Alpacalypse
[email protected]This cheesecake was absolutely delicious! The rum raisin filling was rich and flavorful, and the cheesecake itself was creamy and smooth. I will definitely be making this again.