Jewel-Topped Cheesecake
From hopscotch 14 years agoIngredients
- Ingredients shopping list
- 1-1/2 cups (375 mL) graham wafer crumbs shopping list
- 3/4 cup (175 mL) finely chopped walnuts or pecans shopping list
- 1/3 cup (75 mL) cocoa powder shopping list
- 1/3 cup (75 mL) granulated sugar shopping list
- 1/3 cup (75 mL) butter, melted shopping list
- 2 tbsp (25 mL) dark rum shopping list
- 1 egg, lightly beaten shopping list
- Filling shopping list
- 2/3 cup (150 mL) golden raisins shopping list
- 1/3 cup (75 mL) citron peel shopping list
- 1/4 cup (50 mL) dark rum shopping list
- 2 (each 8oz/250g) cream cheese, softened shopping list
- 3/4 cup (175 mL) granulated sugar shopping list
- 2 cups (500 mL) sour cream shopping list
- 3 eggs, lightly beaten shopping list
- Topping shopping list
- 3 cups (750 mL) dried fruit and nuts shopping list
- 3 tbsp (45 mL) apple jelly shopping list
- 1 tbsp (15 mL) dark rum shopping list
How to make it
- Preparation:
- Line sides of 9-inch (2.5 L) springform pan with parchment paper; set aside.
- In bowl, stir together crumbs, walnuts, cocoa and sugar.
- Drizzle with butter, rum and egg; stir until moistened. Press onto bottom and about 1 inch (2.5 cm) up side of prepared pan.
- Bake in 350°F (180°C) oven until firm and no longer shiny, about 12 minutes. Let cool on rack.
- Filling:
- In microwaveable bowl, cover and microwave raisins, peel and rum on high for 1 minute.
- Let cool. In large bowl, beat cheese until fluffy; beat in sugar until smooth.
- Beat in sour cream.
- Beat in eggs on low speed just until combined.
- Fold in raisin mixture. Pour over crust.
- Bake in 275°F (140°C) oven until shine disappears and edge is set yet centre still jiggles slightly, 1 to 1-1/4 hours.
- Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
- Topping:
- Remove side of pan; place cheesecake on platter. Decoratively top with dried fruit and nuts.
- In small saucepan or microwaveable bowl, melt apple jelly with rum; brush over fruit.
- Source
- Canadian Living Magazine: December 2008
People Who Like This Dish 5
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