Vanilla Cheesecake With Rum Raisin Syrup
From jovi_nutt 16 years agoIngredients
- **CRUST***** shopping list
- 2/3 c. reduced-fat vanilla wager crumbs ( about 20 cookie) shopping list
- 1 large egg white, lightly beaten shopping list
- cooking spray shopping list
- ***FILLING*** shopping list
- 1 (12-ounce) carton 1% low-fat cottage cheese shopping list
- 1 ( 8-ounce) block 1/3 less fat cream cheese, softened shopping list
- 2/3 c. sugar shopping list
- 2 Tbsp cornstarch shopping list
- 1 tsp vanilla extract shopping list
- 1 large egg shopping list
- ***SYRUP*** shopping list
- 3/4 c. dark rum shopping list
- 1/2 c. raisins shopping list
- 1/4 c. sugar shopping list
- 2 Tbsp water, divided shopping list
- 1 tsp cornstarch shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Yum, another great post. Picture is beautiful. Keep up the great posts.
chefmeow in Garland loved it -
oh my this sounds good too
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Super yummmmmmmmmm!
juliecake in Bluffdale loved it
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