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.
- 1/4 Cup unsweetened whole-wheat cracker crumbs
- 2 Ounces California raisin paste*
- 10 Ounces cream cheese, softened
- 3/4 Cup sugar
- 2 eggs
- 2 fluid ounces Sweetened condensed milk
- 1 Tablespoon vanilla
- 1 fluid ounce light rum
- 1 Tablespoon cornstarch
- 1 Tablespoon Sour cream
- 3 Ounces California raisin paste*
- Raisin sauce
- Whipped cream
- Fresh strawberries
- mint leaves