Golden Raisin Cheesecake Recipes

RUM RAISIN CHEESECAKE

Steps:

• General Prep1. Soak the raisins in rum overnight. 2. Tightly wrap a 10-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. You can also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking. For the Crust1. Cream butter and sugar until light and fluffy. Beat in egg. Gradually mix in flour. Cover and chill dough for 2 hours or overnight. 2. Preheat oven to 350 degrees F. Roll chilled dough out on lightly floured surface to thickness of 1/8 to 1/4 inch. Cut out 10 inch circle to fit into bottom of prepared pan. 3. Brush 4 to 5 phyllo sheets with melted butter and arrange sheets, buttered side up, over the dough in the pan covering the bottom and sides (allowing phyllo to overhang sides). 4. Drain raisins and sprinkle over phylo. For the Filling1. Begin to boil a large pot of water for the water bath. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and optional pumpkin pie spice and mix until smooth. 3. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. 4. Fold overhanging phyllo over filling, separating ends of phyllo and pulling to form a rough, jagged "crown". 5. Bake 45 to 55 minutes. The edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let the cheesecake rest in the cooling oven for one hour. 6. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours. For the Caramel Sauce1. Melt butter in heavy saucepan. 2. Stir in brown sugar, cream and corn syrup. Increase heat and bring to boil. 3. Remove from heat and add vanilla extract. 4. Drizzle over cooled cheesecake when ready to serve to avoid getting soggy.

SOUR CREAM-RUM RAISIN CHEESECAKE

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.

COUNTRY CHEESECAKE

Steps:

• Dough:Sift together flour, confectioners' sugar, baking powder, and salt in a large bowl. Sift again. Transfer to the bowl of a food processor. Add butter; pulse until largest pieces are the size of peas. Add egg yolks and sour cream; pulse until dough just begins to come together. If dough is too dry, add ice water, 1 tablespoon at a time, and pulse. Transfer dough to a lightly floured surface and knead until dough comes together. Form into a disk and wrap in plastic. Refrigerate until firm but pliable, at least 1 hour.
• Preheat oven to 375 degrees with rack in center. Lightly butter a 10-inch round springform pan. On a lightly floured surface, roll out dough into a 15-inch circle, about 1/8 inch thick. Fit dough into bottom and up side of pan. With a paring knife, trim dough to about 1/2 inch below the rim. Crimp edges with the tines of a fork. Freeze until firm, 10 minutes.
• Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, 18 to 20 minutes. Remove parchment and beans; let cool completely. Reduce oven temperature to 350 degrees.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and egg white on medium speed until thick and pale, about 2 minutes. Gradually beat in granulated sugar to combine. Add farmer cheese, sour cream, lemon and orange zests, raisins, and vanilla; mix until fully combined. Transfer to cooled crust.
• Bake until set at edges but still slightly wobbly in center, 50 to 55 minutes (if cake is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 8 hours; serve.

APPLE & RAISIN CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking pan.
• Crust: In a medium bowl, combine oats, flour, brown sugar, and granulated sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. RESERVE 1 cup mixture.
• Press remaining mixture evenly into the baking pan. Bake 12 to 15 minutes or until firm but not browned. Remove from oven.
• Filling: Prepare filling while crust is baking. In a large bowl, combine cream cheese, eggs, ½ cup sugar, and vanilla; beat together until mixture appears light and fluffy. Spread cream cheese mixture over the still warm baked crust.
• In a medium bowl, combine chopped apple, raisins, and almond extract; stir until mixed. Add 2 tablespoons sugar, cinnamon, nutmeg, and allspice; mix well.
• Spread the apple mixture evenly over the cream cheese mixture.
• Sprinkle the reserved oat mixture evenly over the top.
• Bake 20 to 25 minutes or until the top is a light golden brown. Leave cookie in the pan to cool; place baking pan on wire rack to cool. Cut into 2 inch bars.
• Cover bars and refrigerate until ready to serve.