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Baked raisin and marsala cheesecake
Baked raisin and marsala cheesecake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulgent marsala raisin cheesecake, secretly low-fat.
Ingredients:
  • 95g (1/2 cup) raisins
  • 60ml (1/4 cup) marsala
  • 17.50 gm low-fat dairy spread
  • 100g 50% less fat butternut cookies (Paradise brand)
  • 200g light spreadable cream cheese, at room temperature
  • 200g sour extra light cream (Pauls brand)
  • 80g (1/3 cup) caster sugar
  • 2.50 gm cornflour
  • 1 egg, at room temperature
  • 2.50 gm ground nutmeg, to dust
Instructions:
  • In a bowl, mix raisins with 1 tablespoon of marsala. Cover with plastic wrap and let sit for 1 hour, stirring occasionally to macerate. Drain before using.
  • Preheat your oven to 150°C. Grease a 20cm springform pan with 1/2 teaspoon of margarine. Use a food processor to finely crush cookies, then blend in the rest of the margarine. Press the mixture into the pan using a spoon and chill in the fridge until needed.
  • In a medium bowl, use an electric beater to mix cream cheese, sour cream, sugar, and cornflour until creamy. Add the egg and beat until combined. Pour the mixture into the prepared pan and sprinkle with raisins. Bake in a preheated oven for 1 hour, or until the center is just set. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 4 hours or overnight.
  • Cut the cheesecake into 8 wedges using a warm knife. Sprinkle with nutmeg and serve the extra marsala on the side for drizzling.

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