RUM-RAISIN CHEESECAKE
I made this for a special lunch for a special Aunt. When I was little she took me to the Renaissance Festival with several of my cousins. We each picked a treat out to share. Someone picked out Rum-Raisin ice-cream and I remember wanting to eat it all by myself. This recipe has a similar flavor, but don't worry, there is enough for you to share it with those you love... and if you need more, at least you have the recipe! From Williams Sonoma Mexican.
Provided by cookiedog
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To make the crust, in a bowl, stir together the crushed ginger-snaps and butter until the crumbs are evenly moistened. Transfer the crumbs to a 9-by-2 1/2-inch (23-by-6-cm) springform pan and press evenly onto the bottom and 1 inch (2.5) up the sides to form a thin, even crust. Refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Put the raisins in a small saucepan, add the rum, and heat over medium heat until the raisins are plump and soft, about 10 minutes. Remove from the heat and set aside.
- In a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add 3/4 cup (6oz/185g) of the sugar and 1 teaspoon of the vanilla and beat until blended. Add the eggs one at a time, beating just until smooth after each addition and stopping to scrape down the sides and along the bottom of the bowl so that the ingredients are thoroughly mixed. Add the raisins and rum and orange zest and beat just until well mixed. Pour the filling into the prepared crust. Bake until firm, 50-60 minutes. Remove the cheesecake from the oven and immediately place in the refrigerator on a kitchen towel to chill for 15 minutes. Raise the oven temperature to 450°F (230°C).
- In a bowl, stir together the sour cream, the remaining 1/4 cup (2oz/65g) sugar, and the remaining 2 teaspoons vanilla. Remove the cheesecake from the refrigerator, pour the sour cream mixture over the top, and return the cheesecake to the oven to bake for 10 minutes. Transfer to a wire rack and let cool completely, then cover and refrigerate until well chilled, at least 24 hours or for up to 3 days. To serve, release the sides of the springform pan and lift off; leave the cake on the pan bottom. Transfer the cake to a serving plate. Serve cold or at room temperature.
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Hunchomost
[email protected]Overall, this is a great cheesecake recipe. It's easy to make and the results are delicious.
Ash Jutt
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was good.
Tabitha Winnett
[email protected]I followed the recipe exactly and the cheesecake turned out great! The only thing I would change is to use a bit less sugar in the filling.
Tumelo Skosana
[email protected]This is my new favorite cheesecake recipe! The rum raisin filling is so flavorful and the crust is the perfect balance of crispy and chewy. I will be making this again and again.
Abdullah Abdulwahab
[email protected]The cheesecake was a bit too sweet for my taste, but the rum raisin filling was very good.
abby wilson
[email protected]This cheesecake was easy to make and turned out delicious. I used a store-bought crust to save time, but the filling was so good that it didn't matter. Will definitely make again.
Malak Said
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. The rum raisin filling is rich and flavorful, and the crust is perfectly crispy. Highly recommend!
Mohibullah Kamran
[email protected]This rum raisin cheesecake was a hit at my dinner party! The flavors were perfectly balanced and the texture was creamy and smooth. I will definitely be making this again.