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Vanilla Cheesecake with Rum Raisin Syrup

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 12 servings (serving size: 1 cheesecake wedge and about 1 1/2 tablespoons syrup)
Puréed cottage cheese gives this cheesecake a silky, creamy texture. The syrup is good on ice cream, too.


  • Crust:
  • 2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
  • 1 large egg white, lightly beaten
  • Cooking spray
  • Filling:
  • 1 (12-ounce) carton 1% low-fat cottage cheese
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Syrup:
  • 3/4 cup dark rum
  • 1/2 cup raisins
  • 1/4 cup sugar
  • 2 tablespoons water, divided
  • 1 teaspoon cornstarch

Nutrition Information

  • calories 203
  • caloriesfromfat 25 %
  • fat 5.6 g
  • satfat 3.1 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 6.6 g
  • carbohydrate 27.9 g
  • fiber 0.3 g
  • cholesterol 33 mg
  • iron 0.5 mg
  • sodium 223 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare crust, combine crumbs and egg white, tossing with a fork until moist. Press into bottom of an 8-inch springform pan coated with cooking spray. Bake at 325° for 5 minutes or until lightly browned; cool on a wire rack.

  3. To prepare filling, place cottage cheese in a food processor; process until smooth (about 2 minutes), scraping the sides of bowl once. Add cream cheese, and process until smooth. Add 2/3 cup sugar, 2 tablespoons cornstarch, vanilla, and egg; pulse just until combined. Pour batter into prepared pan.

  4. Bake at 325° for 30 minutes. Reduce oven temperature to 300° (do not remove cheesecake from oven); bake an additional 20 minutes or until center of cheesecake barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

  5. To prepare syrup, combine dark rum and raisins in a microwave-safe bowl; microwave at high 2 minutes. Cover with plastic wrap; let stand 10 minutes.

  6. Combine 1/4 cup sugar and 1 tablespoon water in a small saucepan over medium heat; cook, without stirring, 5 minutes or until golden. Combine 1 teaspoon cornstarch and 1 tablespoon water, stirring with a whisk. Stir rum mixture and cornstarch mixture into sugar mixture; bring to a boil. Cook 1 minute. Serve syrup chilled or at room temperature with cheesecake.