1 3/4 c Graham cracker crumbs or
-vanilla wafer crumbs
2 tb Sugar
2 tb Butter; melted
40 oz Cream cheese
1 1/2 c Sugar
1 tb Vanilla
6 Eggs
4 Egg yolks
3/4 -(up to)
1 c Dark rum
1/3 c Half-and-Half
1 c Raisins
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; America’s Best
Recipes; A 1989 Hometown Collection; Oxmoor House.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the Meal
Yields
12 Servings