Baked Raisin & Marsala Cheesecake Recipe

Name: Baked Raisin & Marsala Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 95 g raisins; 60 ml marsala; 3 ½ teaspoons lowfat margarine, melted (Becel brand); 100 g 50% less fat diet butternut cookies (Paradise brand); 200 g light cream cheese, at room temperature; 200 g sour extra light cream (Pauls brand); 80 g caster sugar; 1 teaspoon cornflour; 1 egg, at room temperature; 1 teaspoon ground nutmeg, to dust

Servings: persons

1
Combine raisins and 1 tbs of the marsala in a bowl.
2
Cover with plastic wrap and set aside, stirring occasionally, for 1 hour to macerate.
3
Drain.
4
Preheat oven to 150C Grease a 20cm springform pan with 1/2 tsp margarine.
5
Place cookies in bowl of food processor, process until finely crushed.
6
Add remaining margarine and process to combine.
7
Transfer to pan and use back of a spoon to press over base.
8
Place in fridge until required.
9
Use electric beater to beat cream cheese, sour cream, sugar and cornflour in medium bowl until creamy.
10
Add egg and beat until combined.
11
Pour into prepared pan and sprinkle with raisins.
12
Bake in preheated oven for 1 hour or until just set in centre.
13
Turn oven off, leave door slightly ajar and leave cheesecake in oven for 4 hours or overnight to cool completely.
14
To serve, use a warm knife to cut the cheesecake into 8 wedges.
15
Dust with the nutmeg.
16
Serve remaining marsala separately to drizzle.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 95 g raisins, 60 ml marsala, 3 ½ teaspoons lowfat margarine, melted (Becel brand), 100 g 50% less fat diet butternut cookies (Paradise brand), and more.

Yes, Baked Raisin & Marsala Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Raisin & Marsala Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions