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Care New England Wellness Center
Care New England Wellness Center

Vanilla Cheesecake with Rum Raisin Syrup

Crust Ingredients
2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
1 large egg white, lightly beaten
Cooking spray

Filling Ingredients
1 (12 ounce) container of 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 Ingredients
¾ cup dark rum
½ cup raisins
¼ cup sugar
2 tablespoons water, divided
1 teaspoon cornstarch

Directions
Preheat oven to 325º. 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 food processor; process until smooth (about 2 minutes), scraping the sides of the 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. Bake at 325º for 30 minutes. Reduce oven temperature to 300 (do not remove cheesecake from oven); bake and 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.

To prepare syrup, combine dark rum and raisins in a microwave safe bowl; microwave on HIGH for 2 minutes. Over with plastic wrap; let stand 10 minutes. Combine ¼ 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.

Yield: 12 servings. Serving size: 1/12 cheesecake with 1 ½ tablespoons syrup.Nutrient Analysis
Calories: 203
Fat: 5.6g (3.1g sat fat)
Protein: 6.6g
Fiber: 0.3g
Cholesterol: 33mg
Sodium: 223mg
Calcium: 41mg

*Note: The syrup is good on frozen yogurt, too!

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