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How To make Rum Raisin Cheesecake
1 c Old Fashioned Oats, Uncooked
1/4 c Chopped Nuts
3 T Brown Sugar, Packed
3 T Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Granulated Sugar
1/4 c Unbleached All-purpose Flour
2 ea Large Eggs
1/2 c Sour Cream
3 T Rum
2 T Margarine
1/3 c Brown Sugar, Packed
1/3 c Raisins
1/4 c Chopped Nuts
2 T Old Fashioned Oats, Uncooked
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
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This boozy cheesecake is definitely worth any guilt you may feel while eating it. Watch this video to find out how to make this recipe.
RUM AND RAISIN CHEESECAKE - (Serves - 4)
Ingredients
2 tablespoons rum
¼ cup raisins
1 cup cream cheese
6-8 biscuits
2 tablespoons + ¼ cup castor sugar
1 tablespoon melted butter
1 tablespoon coffee decoction
2 cups whipped cream
Method
1. Take biscuits in a plastic zip-lock bag, seal and crush them using a rolling pin to make a fine powder. Transfer in a bowl.
2. Add 2 tablespoons castor sugar and melted butter and mix well.
3. Take raisins in another bowl. Add rum, mix and set aside for 30 minutes.
4. To prepare cheese cake mixture, take cream cheese in another bowl. Add ¼ cup castor sugar and whisk using an electric beater. Add coffee decoction and whisk well. Add rum and raisin mixture and mix.
5. Take ½ of cream cheese mixture in another bowl. Add ½ of whipped cream and fold. Add to remaining cream cheese mixture along with remaining whipped cream and fold well.
6. Fill a piping bag fitted with a medium star nozzle with cream mixture. Line individual shot glasses with biscuit-butter mixture and pipe out cream mixture.
7. Serve chilled .
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Rum And Raisin Cheesecake 兰姆葡萄干芝士蛋糕
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Ingredients材料:
150g (9 pieces) Digestive biscuits, finely crushed (消化饼干碎)
40g/1/4 cup toasted almond nibs (烘香杏仁粒)
60g/ 1/4 cup melted butter (溶化牛油)
500g/18 oz cream cheese (奶油芝士)
110g/1 cup caster sugar (细砂糖)
3 large eggs (鸡蛋)
1 1/2 tbsp corn flour (玉米粉)
125g / 1/2 cup sour cream (酸奶油)
60g /1/2 cup raisins (葡萄干)
30ml/ 2 tbsp rum (兰姆酒)
100g whipping cream (淡味奶油/动物性鲜奶油)鲜奶油
1 tbsp icing sugar (糖粉)
Bake in water bath at 160°C for 70minutes.
用水浴法,以160°C烤70分钟。
Rum and Raisin Cheesecake | Fefe’s Wurl #cheesecake #cake #thanksgiving
Rum and Raisin Cheesecake using Jamaican White Overproof Rum from Wray and Nephew. This Cheesecake was so smooth and delicious.
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Rum Raisin Sauce Recipe
Rum Raisin Sauce Recipe for cake, pie, bread pudding, ice cream, etc.
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[蘭姆酒巴斯克蛋糕 Rum & Raisins Basque Burnt Cheesecake] 因為老公喜歡吃蘭姆酒葡萄乾 所以就把它結合在最近火紅的巴斯克芝士蛋糕裡面...
[蘭姆酒巴斯克蛋糕 Rum & Raisins Basque Burnt Cheesecake] 因為老公喜歡吃蘭姆酒葡萄乾 所以就把它結合在最近火紅的巴斯克芝士蛋糕裡面...
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Ingredients:
250gm Cream Cheese
70gm Sugar
3 nos Eggs
120ml Whipping Cream
8gm Superfine Cake Flour
1/2 Tbsp Lemon Juice
1 Tsp Lemon Zest
70gm Rum & Raisins / Sultanas (soaked & drained)
Tips : Put Raisins to soak in Rum at least for overnight. Pour rum just to cover the Raisins. I pre-soak it for a week to enhanced flavor.
5 inches baking pan
材料:
250克 奶油芝士
70克 砂糖
3顆 雞蛋
120毫升 鮮奶油
8克 低筋麵粉
半湯匙 檸檬汁
1小匙 檸檬皮 磨碎
70克 蘭姆酒葡萄乾 (已浸,濾)
如何浸泡蘭姆酒漬葡萄乾 How to soak raisins in Rum :
備註 Notes: 葡萄乾請至少預前一天浸泡蘭姆酒。我是浸泡一星期,浸越久葡萄就吸入更多酒香味,越濃郁。 Please pre soaked the raisins in Rum at least a day before. I pre soaked it for 1 week for thicker taste. The longer you soaked the richer taste it is.
如何浸泡葡萄乾? How to soak the raisins in rum?
首先用熱水燙一下葡萄乾約5分鐘。濾乾,待涼,把葡萄乾裝在密封玻璃容器,在倒入蘭姆酒蓋過葡萄乾就好。Firstly rinse the raisins in hot water for about 5mins. Drained and leave it to cool. Put the raisins in a glass jar and cover the raisins with rum.
以上分量供參考 : 5吋模
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