Sour Cream-Rum Raisin Cheesecake
If $1.36 per serving falls in your budget, Sour Cream-Rum Raisin Cheesecake might be a tremendous vegetarian recipe to try. This recipe serves 16. One portion of this dish contains approximately 7g of protein, 38g of fat, and a total of 520 calories. From preparation to the plate, this recipe takes around 9 hours and 20 minutes. Head to the store and pick up butter, whipping cream, cream, and a few other things to make it today.
Instructions
Heat oven to 350F. Spray 9-inch springform pan with cooking spray.
Mix crust ingredients. Press in bottom of pan.
Bake 10 minutes. Cool 10 minutes. Reduce oven temperature to 325F.
In saucepan, bring raisins and 1/3 cup rum to simmer.
Remove from heat; let stand 20 minutes.
Drain. In large bowl, beat cream cheese and granulated sugar with mixer on medium until light and fluffy. Beat in eggs and sour cream until blended.
Pour one-third of the batter over crust.
Sprinkle half of the raisins. Repeat. Top with remaining batter.
Bake 1 hour 15 minutes or until edges are set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate at least 6 hours.
Remove side of pan. Beat whipping cream and powdered sugar with mixer on high until stiff peaks form. Fold in 1/2 cup sour cream and 1 tablespoon rum.