California Raisin Burnt Cheesecake

AuthorCalifornia Raisins
Rating

By Chef Rohani Jelani

California Raisin Burnt Cheesecake
Yields1 Serving
 180 g California Raisins
 125 ml hot water
 600 g cream cheese (softened to room temperature)
 200 g fine granulated sugar
 4 eggs (size A)
 300 ml whipping cream
 ¼ tsp salt
 ½ tsp vanilla extract
 30 g plain flour
1

Place California Raisins in a small bowl and pour hot water overraisins. Cover and set aside until cooled and California Raisins are plump. Pour off any excess water and set aside 2 tablespoons of California Raisins. Place the rest of theCalifornia Raisins in a small food processor/blender and whiz to a fine paste. Set aside.

2

Lightly butter the inside of an 18 cm cake tin or springform pan. Push a large sheet of parchment paper onto the inside of the tin, pleating and creasing it to fit. (It does not have to be neat.) Paper should be large enough to come at least 5 cm above the top of the tin. Place prepared tin on a shallow baking sheet, set aside. Heat oven to 190 C.

3

Beat cream cheese and sugar on medium speed until smooth – about 2-3 minutes. Add eggs, one at a time, beating for 20 seconds in between each addition. Scrape sides of bowl occasionally.

4

Add cream, salt and vanilla and beat for another 10 – 20 seconds. Finally sift flour over the mixture and beat on medium-low speed until smooth. Take ½ cup of the batter and mix into the pureed California Raisins.

5

Pour the rest of the batter into the prepared tin. Spoon the pureed California Raisin mixture in random blobs over the batter and pass a small knife through the mixture to create swirls. Scatter over the reserved whole California Raisins.

6

Bake in the centre of preheated oven for around 45 minutes or until well browned but still wobbly in the middle. Remove from oven and cool completely before unmoulding. Best served at room temperature.

CategoryCooking Method

Ingredients

 180 g California Raisins
 125 ml hot water
 600 g cream cheese (softened to room temperature)
 200 g fine granulated sugar
 4 eggs (size A)
 300 ml whipping cream
 ¼ tsp salt
 ½ tsp vanilla extract
 30 g plain flour

Directions

1

Place California Raisins in a small bowl and pour hot water overraisins. Cover and set aside until cooled and California Raisins are plump. Pour off any excess water and set aside 2 tablespoons of California Raisins. Place the rest of theCalifornia Raisins in a small food processor/blender and whiz to a fine paste. Set aside.

2

Lightly butter the inside of an 18 cm cake tin or springform pan. Push a large sheet of parchment paper onto the inside of the tin, pleating and creasing it to fit. (It does not have to be neat.) Paper should be large enough to come at least 5 cm above the top of the tin. Place prepared tin on a shallow baking sheet, set aside. Heat oven to 190 C.

3

Beat cream cheese and sugar on medium speed until smooth – about 2-3 minutes. Add eggs, one at a time, beating for 20 seconds in between each addition. Scrape sides of bowl occasionally.

4

Add cream, salt and vanilla and beat for another 10 – 20 seconds. Finally sift flour over the mixture and beat on medium-low speed until smooth. Take ½ cup of the batter and mix into the pureed California Raisins.

5

Pour the rest of the batter into the prepared tin. Spoon the pureed California Raisin mixture in random blobs over the batter and pass a small knife through the mixture to create swirls. Scatter over the reserved whole California Raisins.

6

Bake in the centre of preheated oven for around 45 minutes or until well browned but still wobbly in the middle. Remove from oven and cool completely before unmoulding. Best served at room temperature.

California Raisin Burnt Cheesecake