Chocolate rum and raisin cheesecake

6 servings

Ingredients

Quantity Ingredient
¼ cup Raisins
¼ cup Rum (or 1 1/2 tsp. rum extract in 1/4 c. water)
1¼ cup Graham cracker crumbs
¼ cup Sugar
⅓ cup Butter, melted
3 eaches Eggs, separated
2 cups Milk
2 eaches Envelopes unflavoured gelatin
1 tablespoon Instant coffee granules
3 ounces Semi-sweet chocolate chips
2 eaches 250-gram packages cream cheese, softened
½ cup Sugar

Directions

Soak raisins in rum or rum extract; set aside. Combine graham cracker crumbs, sugar and butter; press firmly into base of a 9" springform pan; refrigerate. Beat together egg yolks and milk, sprinkle in gelatin and whisk to combine. Stir constantly over low heat until gelatin dissolves and mixture thickens, about 5-10 minutes. Add coffee and chocolate chips; continue stirring over low heat until melted and smooth; remove from heat. Beat cream cheese and sugar until light and fluffy; gradually beat in gelatin mixture, raisins and rum. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry; fold into gelatin mixture. Pour into springform pan; chill until set, about 2 to 3 hours. When set, decorate with chocolate curls and sprinke with icing sugar, if desired. Makes 6 to 8 servings.

TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95

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