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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This spectacular rum-raisin cheesecake is from pastry chef Alain Roby at the American Harvest Restaurant at the Vista International Hotel in Manhatten. It appeared in the R.S.V.P. section of an October 1986 issue of Bon Appetit magazine. Ingredients:
1 3/4 cups graham cracker crumbs (or zwieback, spongecake or vanilla cookie crumbs) |
2 tablespoons sugar |
2 tablespoons unsalted butter, melted |
5 (8 ounce) packages cream cheese, room temperature |
1 1/2 cups sugar |
1 tablespoon vanilla |
6 eggs, room temperature |
4 egg yolks, room temperature |
1 cup dark rum |
1/3 cup half-and-half |
1 cup raisins |
Directions:
1. Generously butter 8x3-inch springform pan.
2. Mix crumbs, sugar and butter; coat prepared pan completely with mixture.
3. Preheat oven to 350 degrees.
4. Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla.
5. Beat in eggs and yolks 1 at a time; do not overmix.
6. Blend in rum and half and half;stir in raisins.
7. Pour batter into prepared pan; set pan in shallow roasting pan.
8. Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan.
9. Bake until cake feels dry to touch, about 90 minutes.
10. Cool completely; refrigerate until ready to serve.
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