Rum-raisin cheesecake #1
12 Servings
Ingredients
| Quantity | 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 |
Directions
CRUST
FILLING
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.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .