Rum and Raisin Cheesecake

By zircon50

Ingredients

• FOR THE CRUST:
• 2 cups finely ground graham cracker crumbs
• 1/2 tsp ground cinnamon
• 1/2 cup melted butter
• FOR THE FILLING:
• 4 eggs
• 3 (8oz) packages cream cheese, softened
• 1 cup sugar or 1 can 14 ozs sweetened condensed milk
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 tbs flour
• 1 cup rum-soaked raisins

Preparation

Step 1

Preheat oven to 375°F (190°C).

2. Mix Graham cracker crumbs, cinnamon and melted butter together. Press on bottom and sides of a nine-inch spring-form pan.

3. Combine cream cheese, eggs, sugar and beat until smooth. Add allspice, cinnamon, nutmeg, vanilla and almond extract. Blend in the raisins, flour and pour into the crumb crust.

4. Bake at 375°F (190°C) for about 35 minutes or just till set. Cool.

5. Chill well, about four or five hours. Serve as is or topped with your favourite fruit topping or Chef Henry's coconut caramel sauce.

COCONUT CARAMEL SAUCE:

1/2 cup light brown sugar

1 cup unsweetened coconut milk

Directions

Combine the sugar and coconut milk in a heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavourful, about five minutes, whisking often. Remove the pan from the heat and let the sauce cool to room temperature. Place it in a deep bowl. (Can be prepared up to a day ahead and refrigerated, covered. Let the sauce return to room temperature before using.)