Vanilla Cheesecake with Rum Raisin Syrup

Vanilla Cheesecake with Rum Raisin Syrup Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Puréed cottage cheese gives this cheesecake a silky, creamy texture. The syrup is good on ice cream, too.

Yield:

12 servings (serving size: 1 cheesecake wedge and about 1 1/2 tablespoons syrup)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 325°.

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.

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.

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.

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.

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.

Note:

December 2002
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