Crustless Baked Cheesecake

Preheat oven to 325 F.

Butter a 9″ springform pan and then swirl the bread crumbs around to “flour” the tin. Tap out excess and discard.

Put raisins in a bowl and cover with some boiling water. Set these aside for the time being.

Cream the butter and sugar, then add the cream cheese bit by bit until smooth. Under constant beating add the eggs, one at the time. Add all other ingredients (except raisins), whipping the batter on high until nice and smooth.

Drain your raisins and add to your batter, gently folding them in with a spatula.

Pour the batter into your springform pan and bake at 325° for 75-90 minutes or until edges are lightly browned and top is dry to the touch. Cool on a wire rack for 10 minutes. The cake has usually come loose from the sides of the pan during baking, but if it hasn’t, carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Remove sides of pan.

Garnish with fresh fruit or any type of pie filling if you like. I usually just dust the cheese cake with some icing sugar before serving for company and nothing at all if it’s just us. Refrigerate leftovers.

*Note: The cake can be quite puffy while still in the oven, but the center will deflate and dent inwards as it cools (it is supposed to do that