| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Graham cracker crumbs or vanilla wafer crumbs |
| 2 |
tb |
Sugar |
| 2 |
tb |
Butter; melted |
| 40 |
oz |
Cream cheese |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Vanilla |
| 6 |
|
Eggs |
| 4 |
|
Egg yolks (up to) |
| 1 |
c |
Dark rum |
| 1/3 |
c |
Half-and-Half |
| 1 |
c |
Raisins |
INSTRUCTIONS
From: [email protected]
Date: Sun, 25 Feb 1996 00:00:24 GMT
~Norma Wrenn npxr56b
Combine crumbs, 2 tablespoons sugar, and butter, mixing well. Press firmly
into bottom and 1/2 inch up the sides of a buttered 10-inch springform pan.
Set aside. Beat cream cheese at high speed of an electric mixer until light
and fluffy. Add 1-1/2 cups sugar and vanilla, beating well. Add eggs and
egg yolks, one at a time, beating well after each addition. Add rum and
half-and-half; mix well. Stir in raisins. Pour batter into prepared pan.
Place in a larger pan. Bake at 350 degrees for 1-1/2 hurs or until
cheesecake is set. Let cool to room temperature on a wire rack; chill at
lease 8 hours. To serve, carefully remove side of springform pan.
SOURCE: Claudia Stone; State Hospital Cooks; Patient/Staff Advocacy
Committee, Vermont State Hospital, Waterbury, Vermont; America's Best
Recipes; A 1989 Hometown Collection; Oxmoor House.
[email protected]
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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