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graham cracker crumbs caster sugar butter boiling water raisins cream cheese caster sugar rum vanilla essence salt eggs egg yolk whipping cream sugar rum
Viewed: 91 - Published at: 6 years agoIngredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup caster sugar
- 1/4 cup butter
- 1 cup boiling water
- 1 cup raisins
- 1 kg cream cheese
- 3/4 cup caster sugar
- 4 teaspoons rum extract
- 1 teaspoon vanilla essence
- 1/8 teaspoon salt
- 4 eggs
- 1 egg yolk
- 1 3/4 cups whipping cream
- 1/4 cup sugar
- 1/2 teaspoon rum extract
Method
- Melt butter in small saucepan, mix in crumbs and sugar and stir to blend. Press into 9" springform pan: chill. Pour water over raisins and leave to stand.
- Break up cheese into your electric mixing bowl and add sugar. Mix till as smooth as possible scraping down sides of bowl. Add 1 cup of whipping cream, rum essence, vanilla and salt. Beat till smooth. Beat in eggs and yolk, one at a time until well combined. Drain raisins and FOLD into mixture.
- Pour mixture into prepared base and bake at 325°F for 45 - 50 minutes, or till just set. Allow to cool completely in oven with door ajar. This may take anywhere from 2 - 3 hours.
- Once cooled, loosen cake from sides of pan by using a knife around inside edge. Place cake on serving plate and refrigerate till cold.
- Whisk together the 3/4 cup of whipping cream with 1/4 cup sugar and 1/2 tsp of rum essence. Slice cheesecake and serve with a dollop of the cream on top.
