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Fudgenut and Rum Marinated Raisin Cheesecake
* Exported from MasterCook II *
Fudgenut and Rum Marinated Raisin Cheesecake
Recipe By : Jasmine Cafe
Serving Size : 1 Preparation Time :0:00
Categories : Cakes/Cheescakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter
FILLING:
2 1/4 pounds cream cheese -- room temperature
3 ounces semisweet chocolate -- melted
1/4 cup sugar -- sifted
5 eggs
2/3 cup broken mixed nuts -- unsalted
1/3 cup hazelnut liqueur
1 tablespoon vanilla
1/2 cup raisins
1/3 cup whole mixed nuts
1/4 cup dark rum
CRUST:
Melt butter. Mix crumbs and sugar, add butter to crumb
mixture and mix
thoroughly. Coat springform pan with non-stick spray or cold
butter. Add
crumb-butter mixture to springform pan and distribute
evenly. Press down
firmly, using a flat surface tool (such as the bottom of a
glass). Bake
for 10 minutes at 350. Let rest for 30 minutes.
FILLING:
Mix raisins and dark rum in a pot. Bring to a boil.
Remove from heat
and allow to rest and absorb the rum. Place cream cheese in
mixing bowl,
mix at low speed for one minute. Add sugar in steady stream
while mixer is
on at low speed. Stop mixer, scrape sides of mixing bowl
with a spatula.
Turn on again, add eggs slowly to cream cheese mixture, in
five equal
amounts. Stop-scrape-turn on. Add hazelnut liqueur and
vanilla
(stop-scrape-turn on). Add melted chocolate. Continue to mix
until fully
incorporated (stop-scrape-turn on). Stop mixer. Pour half of
filling
through a sieve into the springform pan. NOTE: The mixture
will be thick
but will pour easily, similar to thick paint. Sprinkle half
of the
raisins and half of the broken mixed nuts evenly over the
bottom half of
the filling. Spoon in the second half of the filling over
the first half.
Sprinkle the remaining raisins and broken mixed nuts over
the top half of
the filling. Push them down gently as to be covered by the
filling, but
close to the top. Place the whole nuts in any decorative
fashion on top.
Wrap the outside of the springform tightly with Saran Wrap.
Repeat with
foil. Bake in water bath at 350 degrees for one hour. Check
if done by
gently shaking the cheesecake to see if the center is wobly.
Gently and
carefully touch the edges and the center to compare
doneness. You may need
to cook an additional 30 minutes, depending on your oven.
When done,
remove foil and Saran Wrap, and run a hot-moist knife around
the edges.
Let rest for 4 hours at room temperature on a cooling rack.
Refrigerate
overnight uncovered..Serve with whipped cream and a
strawberry if you
wish.
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NOTES : 11/20/96
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