Vanilla Cheesecake with Rum Raisin Syrup

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

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 25%
  • Fat: 5.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.6g
  • Carbohydrate: 27.9g
  • Fiber: 0.3g
  • Cholesterol: 33mg
  • Iron: 0.5mg
  • Sodium: 223mg
  • Calcium: 41mg


  • 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


  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.
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