Vanilla Cheesecake with Rum Raisin Syrup

Vanilla Cheesecake with Rum Raisin Syrup
Photo by Becky Luigart-Stayner

Ingredients

  • Crust:
  • 1 large egg
  • Filling:
  • 2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
  • Cooking spray
  • 1 teaspoon cornstarch
  • 2/3 cup sugar
  • + 27 more ingredients
    • ½ cup raisins
    • ¾ cup dark rum
    • Filling:
    • Syrup:
    • 1 large egg white, lightly beaten
    • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
    • 1 teaspoon cornstarch
    • ¾ cup dark rum
    • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
    • 1 teaspoon vanilla extract
    • 1 large egg white, lightly beaten
    • 2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
    • 2/3 cup sugar
    • Cooking spray
    • Crust:
    • 1 large egg
    • Syrup:
    • 1 (12-ounce) carton 1% low-fat cottage cheese
    • 2 tablespoons water, divided
    • ½ cup raisins
    • ¼ cup sugar
    • 1 (12-ounce) carton 1% low-fat cottage cheese
    • 1 teaspoon vanilla extract
    • 2 tablespoons cornstarch
    • 2 tablespoons water, divided
    • ¼ cup sugar
    • 2 tablespoons cornstarch

Preheat oven to 325°. 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 325° for 5 minutes or until lightly browned; cool on a wire rack. To prepare filling, place cottage cheese in a f...

View full recipe at My Recipes

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