California Rum Raisin Cheesecake
Individual rum-flavored raisin cheesecakes --- best of all desserts!
- 1/4 cup unsweetened whole-wheat cracker crumbs
- 2 ounce California raisin paste*
- 10 ounce cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 2 fluid ounce Sweetened condensed milk
- 1 tablespoon vanilla
- 1 fluid ounce light rum
- 1 tablespoon cornstarch
- 1 tablespoon Sour cream
- 3 ounce California raisin paste*
- Raisin sauce
- Whipped cream
- Fresh strawberries
- mint leaves
Stir crumbs and raisin paste together until thoroughly mixed. Cover bottom of four 2 1/2-inch ring molds with foil paper. Divide and press crumb mixture into bottoms of molds; set aside.
Beat cream cheese with electric mixer. Then, gradually add sugar, beating until fluffy. Add eggs, and beat in one at a time. Beat in condensed milk, vanilla, rum, cornstarch and raisin paste. Beat for 2 minutes; add sour cream. Divide and spoon into molds. Bake in hot water bath in preheated oven at 290°F for 20 minutes. Cool to room temperature. Remove from molds and garnish each serving with raisin sauce, whipped cream, a strawberry and mint leaf.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (10 ounces natural raisins) until very finely chopped and smooth.
Nutrition Facts Per Serving
Calories 650 (40% from fat); Total Fat 30g (sat 18g, mono 9g, poly 2g, trans 1g ); Cholesterol 190mg; Protein 12g; Carbohydrate 84g; (Dietary Fiber 2g; Sugars 73g; ); Iron 2mg; Sodium 310mg; Calcium 134mg; Potassium 456mg
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