Chocolate rum and raisin cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Raisins |
| ¼ | cup | Rum (or 1 1/2 tsp. rum extract in 1/4 c. water) |
| 1¼ | cup | Graham cracker crumbs |
| ¼ | cup | Sugar |
| ⅓ | cup | Butter, melted |
| 3 | eaches | Eggs, separated |
| 2 | cups | Milk |
| 2 | eaches | Envelopes unflavoured gelatin |
| 1 | tablespoon | Instant coffee granules |
| 3 | ounces | Semi-sweet chocolate chips |
| 2 | eaches | 250-gram packages cream cheese, softened |
| ½ | cup | Sugar |
Directions
Soak raisins in rum or rum extract; set aside. Combine graham cracker crumbs, sugar and butter; press firmly into base of a 9" springform pan; refrigerate. Beat together egg yolks and milk, sprinkle in gelatin and whisk to combine. Stir constantly over low heat until gelatin dissolves and mixture thickens, about 5-10 minutes. Add coffee and chocolate chips; continue stirring over low heat until melted and smooth; remove from heat. Beat cream cheese and sugar until light and fluffy; gradually beat in gelatin mixture, raisins and rum. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry; fold into gelatin mixture. Pour into springform pan; chill until set, about 2 to 3 hours. When set, decorate with chocolate curls and sprinke with icing sugar, if desired. Makes 6 to 8 servings.
TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95