Rum Raisin Cheesecake
In my opinion, cheesecake is a lot like pizza. Even bad pizza is still pizza, right? When it comes to cheesecake, I’ll look for any excuse to make one. Regardless of the time of year, I seem to have a knack for finding a cheesecake that fits the occasion.
Last week, I was thinking about a festive, holiday themed cheesecake that would encompass the season perfectly. As I was brainstorming, I remembered a cheesecake that Brittani’s mom requested she make for her birthday in early September. Using my kitchen as the testing ground, we played around with an old recipe and came up with quite a masterpiece.
The original recipe for Rum Raisin Cheesecake also called for rich caramel drizzle. It sounded delicious, so I was all for giving it a whirl. When I saw the recipe, I was a little perplexed when it called for a layer of Phyllo dough as a special addition in between the crust and filling, but I must admit, the end result was beautiful.
Phyllo dough envelopes the cheesecake, giving it the look of a lovely wrapped package. Both elegant and keenly finished, it offers a look that we were more than pleased with. But let’s get serious – could you ask for a better present than cheesecake?
As if the cheesecake itself isn’t tasty enough, the layer of soaked raisins offered a wonderfully subtle flavor and textural component that was just perfect. Rum-soaked raisins are an unexpected surprise as well – one that I’m sure you’ll love.
Covering those yummy raisins with a spice-infused filling was a perfect compliment to the rich rum flavor. Using my recipe for The Best Cheesecake, we were able to add the perfect amount of winter spices to an already amazing cheesecake filling.
Serving the cheesecake with a warm caramel drizzle definitely puts it over the top. The holidays may be over for now, but this is a cheesecake you can have at a birthday, a fancy dinner party, or any holiday dinner and it’ll make you the superstar of the meal.
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