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.

UKRAINIAN EASTER CHEESECAKE (SYRNYK)

Steps:

• MAKE THE PASTRY. In a food processor or a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and process, or cut in, until the mixture is the consistency of coarse crumbs.
• In another bowl, mix the egg yolks, sour cream, and lemon zest. Add to the flour mixture and process or mix just until the dough holds together. Press the dough into a ball, then remove one-quarter of the dough. Wrap the two pieces separately in plastic wrap and chill for 10 minutes.
• Butter the bottom and sides of a 9 or 10 inch springform pan. Remove the larger portion of dough from the refrigerator and on a lightly floured surface, roll out to about 1/4 inch thick (see Note). Using the pan as a guide, cut a circle of dough and fit it into the bottom of the pan. Cut the remaining rolled out dough into 2-inch strips and "patch" them around the sides of the pan to cover, pressing them against the pan so they stay in place. Seal the edges around the bottom of the pastry. Refrigerate while preparing the filling.
• Preheat oven to 350°F.
• FOR THE FILLING, place the raisins in a small bowl and cover with hot water. Let stand for a few minutes until plumped, then drain. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. Add the vanilla, lemon zest and juice, and the raisins.
• In a small bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff and fold into the filling batter. Pour into the prepared pastry shell and spread evenly.
• Roll out the reserved dough on a lightly floured surface to 1/4 inch thickness and cut into 1/2 inch strips that are 9 or 10 inches long, depending on the diameter of the pan. Arrange the pastry strips on top of the filling, weaving them into a latticework pattern. Crimp the edges of the pastry together to seal.
• FOR THE TOPPING, brush with the egg white mixture and sprinkle with the sugar.
• Bake for 1 hour 10 minutes, until the filling is set an the crust is pale golden brown. Remove from the oven and cool on a wire rack.
• Makes 12 to 16 servings.
• NOTE: An easy way to roll out a sticky dough such as this is to place it between two sheets of plastic wrap. If the dough seems too sticky or soft to lift from the plastic put it into the freezer for one or two minutes, until it stiffens, then peel of one part of the plastic wrap and lift the dough up from the second sheet of plastic.
• If you use ricotta cheese in a container then drain in a strainer until liquid drains out.
• Festive Ukrainian Cooking.

RUM RAISIN CHEESECAKE BARS

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.

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.