Recipes

Captain's Caribbean Calendar - JANUARY

Gluten Free Cheesecake with Pussers Rum Raisin Sauce
One of our guests last week has Celiac Disease…No problem, Thanks Pusser's Rum!!

GINGER CRUSTED GLUTEN FREE CHEESECAKE WITH PUSSER'S RUM RAISIN SAUCE

Recipe By: Chef Julie Brown
Yield: 12 individual cheesecakes

CRUST
1 cup Mi-Del Gluten Free Ginger Snap Cookies, finely ground in a food processor
1/4 cup sugar
1/4 cup unsalted butter, melted

CHEESECAKE
1 package (8oz) cream cheese, softened
1/4 cup sugar
3/4 teaspoon vanilla
1 large egg

PUSSER'S RUM RAISIN SAUCE
1/4 cup raisins
1/4 cup golden raisins
1/2 cup Pusser's Rum
1/2 cup salted butter
1/2 cup brown sugar

Directions:

Heat oven to 325°F.

Combine ginger snap crumbs, sugar and butter; press onto bottoms of 18 paper-lined muffin cups and bake for 8 minutes.

Beat cream cheese, vanilla and sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed, until blended in. Spoon over crusts.

Bake 25 to 30 min. or until centers are almost set.
Cool completely. Refrigerate 2 hours.

Combine the raisins and rum in a bowl and let soak for 30 minutes.

Just prior to serving, melt the butter in a small saucepan and stir in the brown sugar. Bring to a boil, whisking until smooth.
Add the rum and raisins and boil until thick.

Let cool slightly before serving.


Notes:

For smaller desserts, I use an individual cheese cake pan...very similar to a muffin pan but has removable bottoms. You can use a muffin pan in its place, but be sure to use liners for easier removal.