Rum and Raisin Cheesecake

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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.”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Once cooled, loosen cake from sides of pan by using a knife around inside edge. Place cake on serving plate and refrigerate till cold.
  5. 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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