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-CRUST-
2 c Vanilla wafer cookie crumbs
1 tb Granulated sugar
2 tb Butter; melted
FILLING
1 1/4 c Raisins
1 c Dark rum
5 pk (8-oz) cream cheese;
-softened
1 1/2 c Granulated sugar
1 tb Vanilla extract
6 Eggs
4 Egg yolks
1/3 c Whipping cream
From: mark@alexr.co.uk
Date: Sun, 25 Feb 1996 00:00:24 GMT
RITA TAULE (BTVC62A) In a small bowl, combine raisins with rum. Marinate
at least 2 hours. Combine crust ingredients. Press into the bottom of a
lightly greased 10-inch springform pan. Preheat oven to 350F. For filling,
beat cream cheese until smooth. Add sugar and vanilla. Beat in eggs and
yolks one at a time, beating well after each addition. Drain raisins,
reserving rum. Stir rum and cream into cream cheese mixture. Stir in
raisins. Pour filling over crust. Place springform pan in a larger pan and
add water to larger pan to come halfway up side of springform pan. Bake
1-1/2 hours or until center is set. Remove cheesecake from oven and pan of
water and allow to cool completely. Cover and refrigerate overnight. To
serve, use a knife to loosen sides of cheesecake from pan; remove
springform.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the Meal
Yields
12 Servings
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