Jewel-Topped Cheesecake
From hopscotch 15 years ago
- 75 minutes to make
- Serves 1
This LOOKS like a FRUIT CAKE, but shoot with the nuts, fruits, and chocolate - it is simply divine. "Colourful dried fruit and nuts piled on creamy cheesecake give this dessert a festive finish. Use your favourites or an assortment, such as golden raisins, pecans, walnuts, candied cherries, dried pear halves, figs, dried apricots and candied pineapple. Read more Decorate with the fruit up to two hours before serving." See less
Ingredients
- 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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