Time 9h20m Yield 16 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes. Cool 10 minutes. Reduce oven temperature to 325°F. In saucepan, bring raisins and 1/3 cup rum to simmer. Remove from heat; let stand 20 minutes. Drain. In large bowl, beat cream cheese and granulated sugar with mixer on medium until light and fluffy. Beat in eggs and sour cream until blended. Pour one-third of the batter over crust. Sprinkle half of the raisins. Repeat. Top with remaining batter. Bake 1 hour 15 minutes or until edges are set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate at least 6 hours. Remove side of pan. Beat whipping cream and powdered sugar with mixer on high until stiff peaks form. Fold in 1/2 cup sour cream and 1 tablespoon rum. Spread over cheesecake.
Time 4h10m Yield 16 Number Of Ingredients 10 Steps:
In 1-quart saucepan, heat raisins and rum to simmering over medium heat. Remove from heat; let stand 15 minutes. Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, beat butter, 1/4 cup of the granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in flour until soft dough forms. Press in bottom of pan. Bake 10 to 15 minutes or until center is set. Meanwhile, in large bowl, beat cream cheese and remaining 3/4 cup granulated sugar with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating until blended. Stir in raisins and any rum remaining in saucepan. Pour over partially baked crust. In small bowl, mix sour cream and brown sugar. Drop sour cream mixture by tablespoonfuls randomly onto cream cheese filling. Swirl sour cream mixture through filling with knife for marbled design. Bake 25 to 30 minutes or until set. Cool completely in pan on cooling rack. Refrigerate 2 hours or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Yield 14 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture. Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.
Time 1h35m Yield 12 serving(s) Number Of Ingredients 10 Steps:
To make the crust, in a bowl, stir together the crushed ginger-snaps and butter until the crumbs are evenly moistened. Transfer the crumbs to a 9-by-2 1/2-inch (23-by-6-cm) springform pan and press evenly onto the bottom and 1 inch (2.5) up the sides to form a thin, even crust. Refrigerate for 30 minutes. Preheat the oven to 350°F (180°C). Put the raisins in a small saucepan, add the rum, and heat over medium heat until the raisins are plump and soft, about 10 minutes. Remove from the heat and set aside. In a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add 3/4 cup (6oz/185g) of the sugar and 1 teaspoon of the vanilla and beat until blended. Add the eggs one at a time, beating just until smooth after each addition and stopping to scrape down the sides and along the bottom of the bowl so that the ingredients are thoroughly mixed. Add the raisins and rum and orange zest and beat just until well mixed. Pour the filling into the prepared crust. Bake until firm, 50-60 minutes. Remove the cheesecake from the oven and immediately place in the refrigerator on a kitchen towel to chill for 15 minutes. Raise the oven temperature to 450°F (230°C). In a bowl, stir together the sour cream, the remaining 1/4 cup (2oz/65g) sugar, and the remaining 2 teaspoons vanilla. Remove the cheesecake from the refrigerator, pour the sour cream mixture over the top, and return the cheesecake to the oven to bake for 10 minutes. Transfer to a wire rack and let cool completely, then cover and refrigerate until well chilled, at least 24 hours or for up to 3 days. To serve, release the sides of the springform pan and lift off; leave the cake on the pan bottom. Transfer the cake to a serving plate. Serve cold or at room temperature.
Time 1h25m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Generously butter 8x3-inch springform pan. Mix crumbs, sugar and butter; coat prepared pan completely with mixture. Preheat oven to 350 degrees. Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla. Beat in eggs and yolks 1 at a time; do not overmix. Blend in rum and half and half;stir in raisins. Pour batter into prepared pan; set pan in shallow roasting pan. Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan. Bake until cake feels dry to touch, about 90 minutes. Cool completely; refrigerate until ready to serve.
Time 1h30m Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (165 degrees C). Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust. Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
