Brandied Raisin Cheesecake
Ingredients
Crust
- 1-1/2 cups (375 ml) crushed gingersnap cookies
- 3 tablespoons (45 ml) melted butter OR margarine
Filling
- 4 packages (250g each) cream cheese
- 1 cup (250 ml) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon brandy
- 1 teaspoon (5 mL) vanilla extract
- 1/2 teaspoon (2 ml) fresh ground nutmeg
- 4 eggs
Sauce
- 1/2 cup (125 ml) brown sugar
- 4 teaspoons (20 ml) Fleischmann's® Corn Starch
- 3/4 cup (175 ml) boiling water
- 1/4 cup (60 ml) brandy
- 2 tablespoons (30 ml) butter OR margarine
- 1 tablespoon (15 ml) lemon juice
- 1/3 cup (75 ml) each sultana and golden raisins
PRODUCTS
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper. Make a collar around the pan using a strip of buttered parchment paper extending above the rim. Blend gingersnaps with butter; press into bottom of pan. Bake for 8 minutes.
- Filling: Increase oven to 450°F (230°C). Beat cream cheese until smooth. Add sugar and beat until combined. Beat in juice, brandy, vanilla and nutmeg. Beat in eggs, one at a time, until combined; scrape onto crust. Bake for 15 minutes. Reduce oven to 200°F (100°C); bake for 1 hour. Cool cake, tented with foil in oven with door ajar for 1 hour. Chill completely, about 1 hour.
- Sauce: Stir sugar with corn starch in a saucepan. Stir in water, brandy, butter and juice. Cook on medium for 5 minutes, stirring, or until thickened. Stir in raisins. Serve warm over cheesecake.
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