White Raisin Cheesecake

Oh yes! A White Raisin Cheesecake is creamy, sweet, and slightly boozy if you like, with little bursts of flavor from the raisins 🍇🧀. Here’s a classic recipe:

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Ingredients (for a 9-inch cheesecake)

Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup sugar

• 6 tablespoons butter, melted

Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

• ½ cup white raisins (optional: soak in a little rum or warm water for 10 minutes)

Optional topping:

• Whipped cream or a sprinkle of powdered sugar

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Instructions

1. Preheat oven: 325°F (160°C) and grease a 9-inch springform pan.

2. Make the crust:

   • Mix graham cracker crumbs, sugar, and melted butter.

   • Press into the bottom of the pan.

   • Bake 8–10 minutes, then let cool.

3. Make the filling:

   • Beat cream cheese until smooth.

   • Gradually add sugar, then eggs one at a time.

   • Mix in vanilla and sour cream.

   • Fold in white raisins.

4. Bake cheesecake:

   • Pour filling over the crust.

   • Bake 50–60 minutes until center is almost set (it may jiggle slightly).

   • Turn off oven and let cheesecake sit in oven for 10 minutes with door slightly open.

5. Cool and chill:

   • Let cool to room temperature, then refrigerate at least 4 hours or overnight.

6. Serve:

   • Top with whipped cream or a light dusting of powdered sugar.

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💡 Tips:

• Soaking raisins plumps them up and adds extra flavor.

• For a smoother top, run a knife around the pan edge after baking.

• Don’t overbake—center should still jiggle slightly to avoid cracks.

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If you want, I can also give a “rich, ultra-creamy, bakery-style white raisin cheesecake” that’s extra smooth, decadent, and melts in your mouth. Do you want me to do that?