Rum n’ Raisin Cheesecake
Rum n' Raisin Cheesecake
- 5 ounces Graham Crackers
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted and kept warm
- 1 1/4 cups sugar, 8 3/4 oz.
- 1 1/2 pounds packages cream cheese, cut into 1 inch chunks, at room temperature, 3 8-oz.
- 4 large eggs, at room temperature
- 1 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- pinch of salt
- 1 cup raisins
- 1/4 cup white overproof rum
For the crust:
- Adjust an oven rack to the lower-middle position and preheat the oven to 325F. In a food processor, process the animal crackers until you have fine crumbs. You should have about 1 cup. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. The instructions say 15 to 18 minutes, but mine was done at about 12 minutes, so keep an eye on it. Cool on a wire rack to room temperature. When cool, wrap the pan with 2 18-inch square pieces of foil. Set the pan in a roasting pan.
For the filling:
- In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth - about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. Add the lemon juice, vanilla and salt and mix to combine. Add the cream and mix until incorporated, about another 5 seconds.
- Sift raisins with some flour (so that they don't sink to the bottom of the cheesecake) then add to the mix. Finally, add the rum and mixed for about 20 seconds.
- Give the bowl a final scrape and pour the mixture into the prepared springform pan. Fill the roasting pan with enough water to make it about halfway up the sides of the pan. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The center should read about 150 degrees F. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for at least 30 minutes. Refrigerate for at least 3 hours before serving. Top with whipped cream if you want to.
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