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Name: Rum-Raisin Cheesecake #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c Raisins; 1 1/2 c Sugar; 1 tb Vanilla; 4 Egg yolks; 1/3 c Half-and-half; 2 tb Sugar; 1 c Dark rum; 3/4 -(up to); 6 Eggs; 1 3/4 c Graham cracker crumbs or; 40 oz Cream cheese; 2 tb Butter melted

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INGREDIENTS

1 c Raisins
1 1/2 c Sugar
1 tb Vanilla
4 Egg yolks
1/3 c Half-and-half
2 tb Sugar
1 c Dark rum
3/4 -(up to)
6 Eggs
1 3/4 c Graham cracker crumbs or
40 oz Cream cheese
2 tb Butter ; melted

Servings

INSTRUCTIONS

From: mark@alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT ~Norma Wrenn npxr56b Combine crumbs, 2 tablespoons sugar, and butter, mixing well. Press firmly into bottom and 1/2 inch up the sides of a buttered 10-inch springform pan. Set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy. Add 1-1/2 cups sugar and vanilla, beating well. Add eggs and egg yolks, one at a time, beating well after each addition. Add rum and half-and-half; mix well. Stir in raisins. Pour batter into prepared pan. Place in a larger pan. Bake at 350 degrees for 1-1/2 hurs or until cheesecake is set. Let cool to room temperature on a wire rack; chill at lease 8 hours. To serve, carefully remove side of springform pan. SOURCE: Claudia Stone; State Hospital Cooks; Patient/Staff Advocacy Committee, Vermont State Hospital, Waterbury, Vermont; Americas Best Recipes; A 1989 Hometown Collection; Oxmoor House. 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.

NOTES

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Rum-Raisin Cheesecake #2

1 c Raisins
1 1/2 c Sugar
1 tb Vanilla
4 Egg yolks
1/3 c Half-and-half
2 tb Sugar
1 c Dark rum
3/4 -(up to)
6 Eggs
1 3/4 c Graham cracker crumbs or
40 oz Cream cheese
2 tb Butter melted

From: mark@alexr.co.uk    Date: Sun, 25 Feb 1996 00:00:24 GMT  ~Norma Wrenn npxr56b    Combine crumbs, 2 tablespoons sugar, and butter, mixing well. Press firmly  into bottom and 1/2 inch up the sides of a buttered 10-inch springform pan.  Set aside. Beat cream cheese at high speed of an electric mixer until light  and fluffy.  Add 1-1/2 cups sugar and vanilla, beating well. Add eggs and  egg yolks, one at a time, beating well after each addition. Add rum and  half-and-half; mix well.  Stir in raisins. Pour batter into prepared pan.  Place in a larger pan. Bake at 350 degrees for 1-1/2 hurs or until  cheesecake is set. Let cool to room temperature on a wire rack; chill at  lease 8 hours. To serve, carefully remove side of springform pan.    SOURCE:  Claudia Stone; State Hospital Cooks; Patient/Staff Advocacy  Committee, Vermont State Hospital, Waterbury, Vermont; Americas Best  Recipes; A 1989 Hometown Collection; Oxmoor House.    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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Nutrition

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Serving Size: 1 Serving (726g)
Recipe Makes: 12 Servings

Calories: 2178
Calories from Fat: 1452 (67%)

Amt Per Serving		% DV

	Total Fat 161.3g	215 %
	Saturated Fat 85.7g	428 %
	Monounsaturated Fat 44.7g
	Polyunsanturated Fat 9.3g
Cholesterol 1526.3mg		470 %
Sodium 1446.4mg		50 %
Potassium 1009.6mg		27 %
Total Carbohydrate 123.1g		36 %
	Dietary Fiber 1g	4 %
	Sugars, other 122.1g
Protein 47.6g		68 %
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.

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Calories per serving: 2178

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