Sour Cream Raisin Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Reminiscent of old fashioned sour cream raisin pie... :) Ingredients:
3 tablespoons butter, divided |
1/2 teaspoon cinnamon |
2 tablespoons brown sugar |
1 cup graham cracker crumbs |
2 (8 ounce) packages cream cheese |
1 cup sour cream |
1 cup sugar |
2 1/2 teaspoons cornstarch |
2 eggs, beaten |
1 teaspoon vanilla |
1/2 cup half-and-half |
1 teaspoon grated fresh lemon rind |
1/2 cup raisins or 1/2 cup currants |
Directions:
1. Pre-heat the oven to 350 degrees.
2. Butter a medium sized spring form pan with 1 tablespoon butter.
3. Melt remaining 2 tablespoons butter.
4. Mix the cinnamon, brown sugar, and graham cracker crumbs together, then stir in the melted butter.
5. Coat the crumbs well with the butter, then press them into the bottom of the spring form pan.
6. Place in the refrigerator for 30 minutes.
7. Whip the cream cheese in a mixer.
8. With the mixer running slowly, add in the sour cream, then sprinkle in the sugar and cornstarch, then add in the eggs and vanilla.
9. Slowly add the half and half until all ingredients are well mixed, then add the lemon rind and raisins.
10. Pour into the spring-form pan.
11. Place the pan on a cookie sheet and bake for 40-45 minutes (or until the top begins to brown and the cake is firm).
12. Cool at room temperature.
13. Refrigerate.
14. Serve well chilled.
15. Makes 8-10 servings, depending on how large you cut those slices!
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