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.

Reviews & Comments 4

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    " It was excellent "
    mjcmcook ate it and said...
    I do not think this recipe could be any
    better....even you tried...!
    I can hardly wait to eat it!!!
    A "5" FORKS !!
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    " It was excellent "
    juliecake ate it and said...
    Super yummmmmmmmmm!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    oh my this sounds good too
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    " It was excellent "
    chefmeow ate it and said...
    Yum, another great post. Picture is beautiful. Keep up the great posts.
    Was this review helpful? Yes Flag

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