Rum-raisin cheesecake #1

Yield: 12 Servings

Measure Ingredient
2 cups Vanilla wafer cookie crumbs
1 tablespoon Granulated sugar
2 tablespoons Butter; melted
1¼ cup Raisins
1 cup Dark rum
5 packs (8-oz) cream cheese; softened
1½ cup Granulated sugar
1 tablespoon Vanilla extract
6 Eggs
4 Egg yolks
⅓ cup Whipping cream



From: mark@...

Date: Sun, 25 Feb 1996 00:00:24 GMT RITA TAULE (BTVC62A) In a small bowl, combine raisins with rum. Marinate at least 2 hours. Combine crust ingredients. Press into the bottom of a lightly greased 10-inch springform pan. Preheat oven to 350F. For filling, beat cream cheese until smooth. Add sugar and vanilla. Beat in eggs and yolks one at a time, beating well after each addition. Drain raisins, reserving rum. Stir rum and cream into cream cheese mixture. Stir in raisins. Pour filling over crust. Place springform pan in a larger pan and add water to larger pan to come halfway up side of springform pan. Bake 1-½ hours or until center is set. Remove cheesecake from oven and pan of water and allow to cool completely. Cover and refrigerate overnight. To serve, use a knife to loosen sides of cheesecake from pan; remove springform.



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