Vanilla Cheesecake With Rum Raisin Syrup Recipe

Name: Vanilla Cheesecake With Rum Raisin Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 325u00b0.
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 325u00b0 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 325u00b0 for 30 minutes. Reduce oven temperature to 300u00b0 (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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Crust:, 2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies), 1 large egg white, lightly beaten, Cooking spray, and more.

Yes, Vanilla Cheesecake With Rum Raisin Syrup 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.

Vanilla Cheesecake With Rum Raisin Syrup

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