Rum and Raisin Cheesecake

This particular recipe for this cheesecake is one of a different texture over the 'cream cheese' style ones. The original recipe came from Kraft but I changed it up a little.....more of a European touch. Preparation is of no different then your usual cheesecake, however, the magic is in the type of cheese (Bakers cheese from a Polish Delicatessen) used within this recipe and knowing when the smoothness has hit its peak.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Melt butter in small saucepan, mix in crumbs and sugar and stir to blend. Press into 9" springform pan: chill. Pour water over raisins and leave to stand.
  • Break up cheese into your electric mixing bowl and add sugar. Mix till as smooth as possible scraping down sides of bowl. Add 1 cup of whipping cream, rum essence, vanilla and salt. Beat till smooth. Beat in eggs and yolk, one at a time until well combined. Drain raisins and FOLD into mixture.
  • Pour mixture into prepared base and bake at 325°F for 45 - 50 minutes, or till just set. Allow to cool completely in oven with door ajar. This may take anywhere from 2 - 3 hours.
  • Once cooled, loosen cake from sides of pan by using a knife around inside edge. Place cake on serving plate and refrigerate till cold.
  • Whisk together the 3/4 cup of whipping cream with 1/4 cup sugar and 1/2 tsp of rum essence. Slice cheesecake and serve with a dollop of the cream on top.
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@rosbarry
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@rosbarry
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"This particular recipe for this cheesecake is one of a different texture over the 'cream cheese' style ones. The original recipe came from Kraft but I changed it up a little.....more of a European touch. Preparation is of no different then your usual cheesecake, however, the magic is in the type of cheese (Bakers cheese from a Polish Delicatessen) used within this recipe and knowing when the smoothness has hit its peak."

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  1. rosbarry
    This particular recipe for this cheesecake is one of a different texture over the 'cream cheese' style ones. The original recipe came from Kraft but I changed it up a little.....more of a European touch. Preparation is of no different then your usual cheesecake, however, the magic is in the type of cheese (Bakers cheese from a Polish Delicatessen) used within this recipe and knowing when the smoothness has hit its peak.
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