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How To make Rum Raisin Cheesecake 2
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.
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
How To make Rum Raisin Cheesecake 2's Videos
Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
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Heavenly dessert | CHEESECAKE with rum and raisins
Hi. We will make an amazing dessert which will blow your taste buds. We will make a Cheesecake with rum and raisins. It is a fluffy and creamy goodness. This dessert is always on the table for Easter dinner.
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~ Easter Dinner | CHEESECAKE with rum and raisins ~
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For this recipe we use:
6 Big Eggs
200 gr / 7 oz Butter
600 gr / 21 oz Sour cream
400 gr / 14 oz Sugar
20 gr / 0.7 Rum Essence (if you want you can add vanilla)
6 tbs Semolina
6 tbs Plain Flour
5 gr / 0.17 oz Lemon zest
1000 gr / 35 oz Sweet dairy cheese
400 gr / 14 oz Raisins
Check the consistency of the batter in the video and if you need it more solid then add a bit more Sweet dairy cheese. If you can get the dry one without cream then add sour cream to the recipe. If not then don`t add just 1/3 of the sour cream.
In this recipe we don`t soak the raisins in rum because we want to give an overall hint of rum to the cake. You can do it as you like .
We make our cheesecake without any crust. You can make a nice base with it and then add the filling. It is up to you.
We start by breaking a few eggs in a bowl. We add the sugar. We mix it well to incorporate as much air as possible. We add the sweet dairy cheese. We give it a mix. We add the sour cream. We continue by adding the flour slowly while mixing. We continue by adding the semolina. We add the butter and we mix it until we get a smooth consistency. We add the rum and the raisins. Our batter is ready for baking so we move on by coating a 12 inch baking pan. We add the batter. Be sure to spread it evenly. We pre-heated the oven at 160 C or 320 F and we bake it for roughly 45 to 50 minutes.
Be sure to not open the oven for the first 25 minutes because the cheesecake will collapse. Even if it doesn`t have yeast it will rise a bit.
This is how our cheesecake looks like. It is a very creamy and fluffy dessert. We serve it with powdered sugar on top.
If you love cheesecake then give it a try and let us know what you think.
The exact amounts are in the description below as always.
Don`t forget to subscribe, like or leave a comment below.
See you next time
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Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
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Cheesecake - Rum and Raisin Cheesecake Recipe (Jamaican Style)
The Best Rum and Raisin Cheesecake Recipe / Cheesecake Recipe
This cheesecake recipe was inspired by Devon's House rum and raisin cheesecake. It's creamy and fluffy with plumped raisins soaked in white rum, with a buttery graham cracker crust and cherry sauce flavored with rum. New York style cheesecake with a Jamaican blend.
Ingredients List:
4 packs cream cheese
1 1/2 cup sugar
3 tbsp flour
4 eggs
1 1/2 tsp vanilla
1/2 of a lemon
3/4 cup of raisin soaked in wine and drained
3 tbsp of Ray and Nephews white rum or any rum of choice
2 cups of gram cracker crumbs
New York Style Cheesecake with a Jamaican blend.
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Delicious CHEESEcake - RUMcake - CUPcakes with Black Cherry RUM Sauce ????
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The Best Jamaican Rum Cake Cupcakes????
Chocolate Cupcakes with Cream Cheese Filling ????
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RUM AND RAISINS CAKE recipe
MiQuels' secret recipe like stores Rum and Raisins Cake
How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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