Try this Rum-Raisin Cheesecake #1 recipe, or contribute your own.
Suggest a better descriptionFrom: mark@alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT RITA TAULE (BTVC62A) In a small bowl, combine raisins with rum. Marinate at least 2 hours. Combine crust ingredients. Press into the bottom of a lightly greased 10-inch springform pan. Preheat oven to 350F. For filling, beat cream cheese until smooth. Add sugar and vanilla. Beat in eggs and yolks one at a time, beating well after each addition. Drain raisins, reserving rum. Stir rum and cream into cream cheese mixture. Stir in raisins. Pour filling over crust. Place springform pan in a larger pan and add water to larger pan to come halfway up side of springform pan. Bake 1-1/2 hours or until center is set. Remove cheesecake from oven and pan of water and allow to cool completely. Cover and refrigerate overnight. To serve, use a knife to loosen sides of cheesecake from pan; remove springform. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 658 | ||
Calories from Fat: 277 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.8g | 41 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 1095.5mg | 337 % | |
Sodium 272.2mg | 9 % | |
Potassium 498.5mg | 13 % | |
Total Carbohydrate 62.8g | 18 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 61.1g | ||
Protein 24.8g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 658
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