Rum and Raisin Cheese Cake????
Ingredients for Cheese Cake
1 1/2 lbs Cream Cheese
1 cup white sugar
2 cups flour
5 large eggs
1 tbsp lemon juice
1/4 tsp baking powder
1tbsp white Vanilla
3 tbsp white rum
3tbsp raisin
1tbsp Cinnamon
1 tbsp nutmeg
Directions:
Cream, cream cheese until smooth. Beat eggs thoroughly add to the cream cheese.
Add nutmeg, cinnamon, vanilla, sugar and continue to mix. Add flour 1 cup at a time (sift flour), baking powder.
Add rum and raisin and mix. Pour into baking pan and put to bake.
Put to bake for 45 to 55 minutes at 350 degrees.
Ingredients for Crust
2 cups crushed Digestive Biscuits
1tbsp sugar
1 egg
1 cup melted butter
Directions:
Add the egg,1tbsp sugar and 1 cup melted butter and mix together.
Pour the mixture into baking pan.
Press into the base firmly with the back of a spoon.
Preheat oven to 350 degrees.
Bake Crust in over for 5 minutes.
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Rum and raisin cheesecake
Welcome back to my kitchen, this delicious chilled and unbaked cheesecake is one of my own creations. My cheesecakes are always very popular at special occasions and I have had visitors from around the world raving about them.
If you make this recipe, let me know! I would love to see how it turned out!
Base:
Crush 2 packets of chocolate stuffed Oreo cookies and mix with about 50 grams melted butter, you may need more melted butter just to get all the biscuit crumbs incorporated.
Press the mixture into a pan or dish, I used an 8-inch springform pan with the base lined with baking parchment for easy removal.
Put this in the fridge to chill and set while you make the filling.
Filling:
500gm cream cheese
1 Cup whipping cream
1 Cup icing sugar
1/2 teaspoon vanilla essence
1 1/2 Cups of cooking chocolate- melted
1/2 Cup castor sugar
½ Cup sultanas or raisins
50 mls Rum flavoured essence
3 teaspoons gelatin powder
1/4 Cup liquid (combined approx. 3 teaspoons rum essence and the rest is cold water)
Whip the cream and icing sugar and vanilla together, then put aside for later.
In a separate bowl add the rum essence to the sultanas, warm in the microwave for 30 seconds.
Soften the gelatin with the liquid and leave aside to bloom.
melt the chocolate, and put aside for later. I do this in the microwave heating it on high for 30 seconds at a time and stirring well before heating again if needed.
Beat the cream cheese, sugar until smooth, add in the whipped cream mixture, the raisins and then the melted chocolate.
When it’s all incorporated together, warm the gelatin slightly to soften and add the gelatin, mix well.
It'll seem quite runny at this point but don’t despair it will set! Pour the filling over the base and leave for a few hours or even better, overnight to set in the fridge.
If you want to do a fancy topping wait until the filling has set first...well I would anyway :)
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Rum and Raisins Baked Cheesecake - By Vahchef @ VahRehVah.com
Rum and raisin baked cheesecake -- excellent short-crust pastry filled a bed of rum soaked in run and topped with cheese mixture made with hung curd. Baked until done.
Ingredients:
1 cup All purpose flour
1/4 cup Butter (white unsalted butter)
2 number Egg yolk
1/4 cup Sugar
1/4 tsp Vanilla essence
Directions:
Take a bowl add all purpose flour, sugar, butter (white unsalted), salt, vanilla essence, mix this like a crumble and add egg yolk, mix it like a dough, roll it with rolling pin make a sheet, put this sheet into the flate cake mould, take a fork and punch them into all sides and bake them at 180 c for 10 to 15 minutes. For the filling:-- Hung yogurt 2 cups Butter ½ cup Sugar ½ cup Lemon rind 1 n Eggs 2 n Raisin 100 g Rum ½ cup Take a bowl add hung yogurt, butter, sugar, lemond rind (grated), eggs, mix it well. Take out the cake mould in this add raisins (soaked in the Rum), and add left over rum, pour the hung yogurt mixture and bake this at 160c for 40 minutes.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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RUM AND RAISINS CAKE recipe
MiQuels' secret recipe like stores Rum and Raisins Cake
Instant Pot Sour Cream & Raisin Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Sour Cream & Raisin Cheesecake
Cheesecake pan
Instant pot
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Recipe: crust, 13 shortbread cookies, 4 tablespoons melted butter,
Filling: 16 ounces cream cheese,2 cups sour cream, 3 tablespoons cornstarch, 1 tablespoon ground nutmeg, 1 tablespoon ground cinnamon, 1 cup raisins,1 1/2 cups sugar, 1 tablespoon vanilla extract, three egg yolks,
* cook on high for 28 min, 15 natural release, fridge overnight
#Cheesecake, #InstantPot, #InstantPotCheesecake
How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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