*  Exported from  MasterCook II  *
 
                Fudgenut and Rum Marinated Raisin Cheesecake
 
 Recipe By     : Jasmine Cafe
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes/Cheescakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST:
    1 1/2  cups          graham cracker crumbs
      1/4  cup           sugar
    6      tablespoons   melted butter
 					
                         FILLING:
    2 1/4  pounds        cream cheese -- room temperature
    3      ounces        semisweet chocolate -- melted
      1/4  cup           sugar -- sifted
    5                    eggs
      2/3  cup           broken mixed nuts -- unsalted
      1/3  cup           hazelnut liqueur
    1      tablespoon    vanilla
      1/2  cup           raisins
      1/3  cup           whole mixed nuts
      1/4  cup           dark rum
 
 CRUST:
     Melt butter. Mix crumbs and sugar, add butter to crumb
 mixture and mix 
 thoroughly. Coat springform pan with non-stick spray or cold
 butter. Add 
 crumb-butter mixture to springform pan and distribute
 evenly. Press down 
 firmly, using a flat surface tool (such as the bottom of a
 glass). Bake 
 for 10 minutes at 350. Let rest for 30 minutes.
 
 FILLING:
    Mix raisins and dark rum in a pot. Bring to a boil.
 Remove from heat 
 and allow to rest and absorb the rum.  Place cream cheese in
 mixing bowl, 
 mix at low speed for one minute. Add sugar in steady stream
 while mixer is 
 on at low speed. Stop mixer, scrape sides of mixing bowl
 with a spatula. 
 Turn on again, add eggs slowly to cream cheese mixture, in
 five equal 
 amounts. Stop-scrape-turn on. Add hazelnut liqueur and
 vanilla 
 (stop-scrape-turn on). Add melted chocolate. Continue to mix
 until fully 
 incorporated (stop-scrape-turn on). Stop mixer. Pour half of
 filling 
 through a sieve into the springform pan. NOTE: The mixture
 will be thick 
 but will pour easily, similar to thick paint.  Sprinkle half
 of the 
 raisins and half of the broken mixed nuts evenly over the
 bottom half of 
 the filling. Spoon in the second half of the filling over
 the first half. 
 Sprinkle the remaining raisins and broken mixed nuts over
 the top half of 
 the filling. Push them down gently as to be covered by the
 filling, but 
 close to the top. Place the whole nuts in any decorative
 fashion on top. 
 Wrap the outside of the springform tightly with Saran Wrap.
 Repeat with 
 foil. Bake in water bath at 350 degrees for one hour. Check
 if done by 
 gently shaking the cheesecake to see if the center is wobly.
 Gently and 
 carefully touch the edges and the center to compare
 doneness. You may need 
 to cook an additional 30 minutes, depending on your oven.
 When done, 
 remove foil and Saran Wrap, and run a hot-moist knife around
 the edges. 
 Let rest for 4 hours at room temperature on a cooling rack.
 Refrigerate 
 overnight uncovered..Serve with whipped cream and a
 strawberry if you 
 wish.
 
 
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 NOTES : 11/20/96