Recipe

Vanilla Cheesecake With Rum Raisin Syrup Recipe

Add Step-by-Step Photos	Jovi_nutt / All my dishes 1 year, 8 months ago Pureed cottage cheese gives this cheesecake a silky, creamy texture. Try the syrup on ice cream too! Prep:15m Cook:60m Servings:12	Jovi_nutt
	desserts cheesecakes rum

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Fans

greekgirrr

juliecake

notyourmom

minitindel

mjcmcook

chefmeow

Ingredients

**CRUST*****

2/3 c. reduced-fat vanilla wager crumbs ( about 20 cookie)

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 c. sugar

2 Tbsp cornstarch

1 tsp vanilla extract

1 large egg

***SYRUP***

3/4 c. dark rum

1/2 c. raisins

1/4 c. sugar

2 Tbsp water, divided

1 tsp cornstarch

Directions

Preheat oven to 325

To prepare crust, combine crumbs and egg white, tossing with 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 unitl 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 addtional 20 minutes or until center of cheesecake barely moves when pan is touched. Remove cheesecake from oven; run 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 HIGHT 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.

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Comments

chefmeow 1 year, 8 months ago said:
Yum, another great post. Picture is beautiful. Keep up the great posts.

minitindel 1 year, 8 months ago said:
Oh my this sounds good too

juliecake 1 year, 8 months ago said:
Super yummmmmmmmmm!

mjcmcook 1 year, 5 months ago said:
Hello....
I do not think this recipe could be any
better....even you tried...!
I can hardly wait to eat it!!!
A "5" FORKS !!
...mjcmcook....