| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Vanilla wafer cookie crumbs |
| 1 |
tb |
Granulated sugar |
| 2 |
tb |
Butter; melted |
| 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 |
INSTRUCTIONS
CRUST
FILLING
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 MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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