History and Origin of Rum Raisin Cheesecake
Cheesecake is a classic dessert with its roots in ancient Greece, where a simple cheese cake was made to celebrate important events. Over time, this recipe was perfected and adapted in different cultures around the world.
In Latin America, cheesecake has adopted various variants depending on local ingredients and traditions. In some countries, it is simply known as "tarta de queso" (cheese tart), while in others it retains the original English name. The inclusion of ingredients like raisins and rum adds a special touch, fusing Caribbean and European flavors in a single dessert.
This particular cheesecake, with raisins and rum, is very popular in regions where rum is a traditional spirit, such as the Caribbean and some Central American countries. These versions often combine the creaminess of the cheese with the sweetness and aroma of the rum, enriching the dessert's gustatory experience.
How to Make Rum Raisin Cheesecake
Ingredients: Traditional oats, walnuts, brown sugar, margarine, cream cheese, granulated sugar, unbleached all-purpose flour, eggs, sour cream, rum, and raisins.
Combine oats, walnuts, brown sugar, and margarine.
Press this mixture onto the bottom of a 9-inch springform pan.
Bake at 350 degrees Fahrenheit for 15 minutes.
Meanwhile, combine cream cheese, granulated sugar, and 2 tablespoons of flour, mixing at medium speed in an electric mixer until well blended.
Add the eggs one at a time, mixing well after each addition.
Incorporate sour cream and rum, and mix well.
Pour this mixture over the baked base.
Cut the margarine into the remaining flour and brown sugar mixture until the mixture resembles coarse crumbs.
Add raisins, walnuts, and oats to this mixture.
Sprinkle the crumbs over the cream cheese mixture in the pan.
Bake at 350 degrees Fahrenheit for 50 minutes.
Carefully separate the cake from the edge of the pan.
Let cool before removing the pan's rim and serving.
