Rum-raisin cheesecake #2

Yield: 12 Servings

Measure Ingredient
1¾ cup Graham cracker crumbs or vanilla wafer crumbs
2 tablespoons Sugar
2 tablespoons Butter; melted
40 ounces Cream cheese
1½ cup Sugar
1 tablespoon Vanilla
6 Eggs
4 Egg yolks (up to)
1 cup Dark rum
⅓ cup Half-and-Half
1 cup Raisins

From: mark@...

Date: Sun, 25 Feb 1996 00:00:24 GMT ~Norma Wrenn npxr56b

Combine crumbs, 2 tablespoons sugar, and butter, mixing well. Press firmly into bottom and ½ inch up the sides of a buttered 10-inch springform pan.

Set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy. Add 1-½ cups sugar and vanilla, beating well. Add eggs and egg yolks, one at a time, beating well after each addition. Add rum and half-and-half; mix well. Stir in raisins. Pour batter into prepared pan.

Place in a larger pan. Bake at 350 degrees for 1-½ hurs or until cheesecake is set. Let cool to room temperature on a wire rack; chill at lease 8 hours. To serve, carefully remove side of springform pan.

SOURCE: Claudia Stone; State Hospital Cooks; Patient/Staff Advocacy Committee, Vermont State Hospital, Waterbury, Vermont; America's Best Recipes; A 1989 Hometown Collection; Oxmoor House.



From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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