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
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
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
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.
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.