to be served with a rum cranberry sauce, to make it absolutely decadent.

preheat oven to 325 F

crust:
1 cup graham cracker crumb
2 Tsp sugar
3 Tsp butter

melt the butter and stir in to the crumbs and sugar, press into a spring form cake pan or a pie plate.

bake at 325 F for 10 mins and then let cool.

1 1/2 lbs of soften cream cheese
1 cup sugar
1/2 cup whipping cream
3 Tsp flour
3 eggs
2 Tsp rum
1/2 tsp nutmeg finely ground

* i find throwing all these ingredients into a food processor and lettin it rip is the easiest way ever. if you haven’t one, then mixing by hand works just as well.

when the mixture has a uniform consistency pour it into the crust and bake at 425 F for 10 mins and then turn the oven down to 250 F for 45 mins.

Turn the oven off and leave for 1 hour.

sauce:
1 pkg of fresh cranberries
6 Tsp of frozen orange juice concentrate
2 Tsp sugar
2 Tsp of rum

in a small saucepan reduce the cranberries and orange juice and sugar, as it gets nearier to done add the rum and let simmer for a few minutes more.

best to serve it right from the saucepan onto the chilled cheesecake.

This entry was posted on Friday, January 1st, 2010 at 7:42 pm and is filed under Recipes, sweet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.