Rum-Raisin Cheesecake

Name: Rum-Raisin Cheesecake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups finely crushed gingersnaps (about 36); 4 tablespoons unsalted butter, melted; 1/2 cup raisins; 1/4 cup dark rum; 1 1/2 lbs cream cheese, at room temperature; 1 cup sugar; 3 teaspoons vanilla extract; 3 large eggs; 1 teaspoon finely grated orange zest; 2 cups sour cream

Submitted by Stephanie Y.

"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."

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photo by Stephanie Y.

Ready In:: 1hr 35mins
Ingredients:: 10
Serves:: 12

ingredients

1 ¹⁄₂ cups finely crushed gingersnaps (about 36)
4 tablespoons unsalted butter, melted
¹⁄₂ cup raisins
¹⁄₄ cup dark rum
1 ¹⁄₂ lbs cream cheese, at room temperature
1 cup sugar
3 teaspoons vanilla extract
3 large eggs
1 teaspoon finely grated orange zest
2 cups sour cream

directions

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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RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

<a title=Click here to make your own Live MySpace Tracker href=http://www.modmyprofile.com/><img src=http://www.modmyprofile.com/liveview/counter/427105.bmp border=0 alt= /></a> <object width=480 height=360 data=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/51988f97.pbw type=application/x-shockwave-flash> <param name=data value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/51988f97.pbw /> <param name=src value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/51988f97.pbw /> <param name=wmode value=transparent /> </object> <a href=http://i113.photobucket.com/redirect/album?action=slideshow&landing=/slideshows&type=8 target=_blank> China 3/08 <object width=400 height=120 data=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/54ce08bb.pbw type=application/x-shockwave-flash> <param name=data value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/54ce08bb.pbw /> <param name=src value=http://w113.photobucket.com/pbwidget.swf?pbwurl=http://w113.photobucket.com/albums/n233/silversagefish/54ce08bb.pbw /> <param name=wmode value=transparent /> </object> </a><a href=http://photobucket.com target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_logo.gif alt= /></a><a href=http://s113.photobucket.com/albums/n233/silversagefish/?action=view?t=54ce08bb.pbw target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_viewshow.gif alt= /></a><a href=http://photobucket.com/slideshow?action=landing target=_blank><img src=http://pic.photobucket.com/album/slideshow/wrapper_getyourown.gif alt= /></a> Photos above are of Nico and Bella when they were puppies. 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