Crust

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.

Filling

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.

Ingredients

Crust

  • 1/4 Cup unsweetened whole-wheat cracker crumbs
  • 2 Ounces California raisin paste*

Procedure

Filling

  • 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*

Garnishes

  • Raisin sauce
  • Whipped cream
  • Fresh strawberries
  • mint leaves

Nutrition Facts Per Serving

Calories 650 (Calories from Fat 40%); Total Fat 30 ( Saturated Fat 18; Trans Fat 1; ); Cholesterol 190; Sodium 310; Potassium 456; Total Carbohydrate 84; Dietary Fiber 2; Sugars 73; Protein 12; Calcium 134; Iron 2;

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