| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Pittsburgh |
Cheesecakes |
12 |
Servings |
INGREDIENTS
| 9/16 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Margarine, melted |
|
|
Batter: |
| 1 |
pt |
Water |
| 1 |
c |
Raisins |
| 2 |
lb |
Cream cheese |
| 9/16 |
c |
Granulated sugar |
| 3 |
tb |
White rum |
| 1 |
ts |
Dark vanilla |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 |
|
Egg yolk |
|
|
Topping: |
| 1 |
pt |
Sour cream |
| 1/4 |
c |
Granulated sugar |
| 1 |
ts |
White rum. |
INSTRUCTIONS
Crust:
Crust: Combine graham cracker crumbs, sugar and melted margarine until well
blended. Press evenly into a 10" cake pan.
Batter: Plump raisins in water. Soften cream cheese and sugar and mix with
a paddle until softened. Add rum, vanilla and salt. Mix well. Add eggs one
at a time, and the egg yolk, mixing on low speed until blended through.
Drain and add raisins and mix on low speed until just incorporated. Bake at
350 degrees for 40-45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and
chill for service. Serves 12
Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh
(412) 963-8717
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“Time: A longing in man for reuniting with God.”