Rum Raisin Cheesecake

2 tsp powdered gelatin

1½ c heavy cream

1½ c ricotta cheese

1½ c sugar

1 pinch salt

1½ c mascarpone cheese

½ c lemon juice

graham crumbs

6 oz butter

6-8 apples (diced with skin on)

2 tsp cinnamon

½ tsp nutmeg

½ tsp allspice

1 tsp vanilla

½ c sugar

8 oz raisins

Rum, enough to cover raisins

0.5 cups Sugar

Bloom gelatin over 4 tablespoons of cold water. Whip heavy cream to soft peaks and set aside. Beat cream cheese with sugar then add ricotta and mix well. Add the salt and mascarpone and beat well. Warm the lemon juice and pour over the gelatin to melt; add this to cheese mixture and mix well. Pour batter into spring form pan and top with graham crumbs, chill until set. When set, remove spring form and flip cake over so graham crumbs become the bottom. Cut into 16 pieces.

Melt butter in sauce pan and cook until milk solids become tan in color and butter smells nutty. Allow butter to cool and then add sugar and spices and apples. Allow this to sit until butter begins to firm slightly and creates a sticky sauce around apples.

Soak raisins in rum for at least two hours, but as long as overnight. After soaking, put raisin mixture and sugar in saucepot and simmer until raisins plump up and some rum evaporates, about 25 minutes. Blend warm raisin and syrup in high power blender for one minute.

Serve cheesecake with a spoonful of apples and drizzle rum raisin sauce. Enjoy!