Yield: 12 Servings
|2 cups||Vanilla wafer cookie crumbs|
|1 tablespoon||Granulated sugar|
|2 tablespoons||Butter; melted|
|1 cup||Dark rum|
|5 packs||(8-oz) cream cheese; softened|
|1½ cup||Granulated sugar|
|1 tablespoon||Vanilla extract|
|⅓ cup||Whipping cream|
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.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .