How To make Rum Raisin Cheesecake 2
1/2 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
1/2 c Granulated sugar
3 tb White rum
1 t Dark vanilla
1 t Salt
4 Eggs
1 Egg yolk
Topping: 1 pt Sour cream
1/4 c Granulated sugar
1 t 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
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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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Rum And Raisin Cheesecake 兰姆葡萄干芝士蛋糕
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Ingredients材料:
150g (9 pieces) Digestive biscuits, finely crushed (消化饼干碎)
40g/1/4 cup toasted almond nibs (烘香杏仁粒)
60g/ 1/4 cup melted butter (溶化牛油)
500g/18 oz cream cheese (奶油芝士)
110g/1 cup caster sugar (细砂糖)
3 large eggs (鸡蛋)
1 1/2 tbsp corn flour (玉米粉)
125g / 1/2 cup sour cream (酸奶油)
60g /1/2 cup raisins (葡萄干)
30ml/ 2 tbsp rum (兰姆酒)
100g whipping cream (淡味奶油/动物性鲜奶油)鲜奶油
1 tbsp icing sugar (糖粉)
Bake in water bath at 160°C for 70minutes.
用水浴法,以160°C烤70分钟。
Rum Raisin Sauce Recipe
Rum Raisin Sauce Recipe for cake, pie, bread pudding, ice cream, etc.
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Rum and Raisin Cheesecake | Fefe’s Wurl #cheesecake #cake #thanksgiving
Rum and Raisin Cheesecake using Jamaican White Overproof Rum from Wray and Nephew. This Cheesecake was so smooth and delicious.
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Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.
Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.
I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart, and although I have never tasted the original slice of this cake from Basque, I have tried my best to recreate what I imagine it to be and this is my take on that cake.
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Brown Sugar Rum Raisin Basque Cheesecake|Ohyoo Cooking
Brown Sugar Rum Raisin Basque Cheesecake Reipce
Ingredients:
Cream cheese 150g
Brown sugar 38g
Whipping cream 150g
Egg 50g
Cornstarch 10g
Vanilla paste 2g
Rum raisins 35g
Bake at 230°C/446℉ for 22 minutes
Mold diameter 12cm
How to make:
1.Put the softened cream cheese in a bowl, stir evenly, add brown sugar, stir until there are no granules, then add vanilla paste and stir evenly.
2.Add an egg and whipping cream, stir evenly, then add cornstarch and stir evenly.
3.Prepare the pre-soaked rum raisins; the rum and raisins should be prepared at least one day in advance. Then add the soaked rum raisins into the mixture and stir evenly.
4.Line the mold with parchment paper, pour the batter in, spread the raisins evenly on the bottom, and put it in the oven to bake.
5.After baking, let it cool completely or refrigerate it overnight before eating!
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