1. Preheat oven to 350ºF.
2. In a 10 inch springform pan combine well the gingersnaps and the melted butter.
3. Press the mixture on the bottom and up the side of the pan.
4. In a food processor or in a large bowl
with an electric mixer beat together the eggs, 2 cups of granulated sugar, vanilla, lemon juice and cream cheese until the
mixture is smooth.
5. Pour the mixture into the pan.
(I do this all in a food processor and don't even wash it between the crust steps and the cream cheese part and I preheat
the cream cheese, lightly covered in the microwave until it is just warm-This really speeds things up).
6. Bake in the middle of the oven for 1 hour.
7. Turn off the oven.
8. Let the cheesecake stand
in it with the door ajar for 1 hour.
9. While the cheesecake is standing, in a small bowl let the raisins macerate
(soak) in the rum and 1/4 cup warm water for 10 minutes and drain them.
10. In a saucepan combine the macerated
raisins, the zest, the remaining 1 cup granulated sugar and cream.
11. Bring the mixture to a boil, and boil it,
stirring, for 5-6 minutes, or until it is thickened slightly. Let the mixture cool.
12. In a bowl blend together
the flour, brown sugar and chilled butter until the mixture resembles coarse meal.
13. Spread the raisin mixture
over the cheesecake.
14. Sprinkle it with the flour mixture.
15. Broil the cheesecake under a preheated
broiler about 4 inches from the heat for 2-4 minutes, or until it is golden and bubbling on top.
16. Let the cheese
cake cool slightly and chill it covered loosely for at least 2 hours or overnight.
This recipe for the basic cheesecake part was a result of my quest (as a chef) for a simple fool-proof NY style cheesecake.
You'll notice the cheesecake itself has very few ingredients. It can be cut right in half ingredient-wise for a smaller pan.
This variation was the most popular and was featured some years ago in GOURMET. Most people think it's best served at room
temperature although I've been known to charge extra for it right out of the oven!