Creamy Butternut Cookie Cheesecake with Raisins
What Started it all:
95g (1/2 cup) raisins, 60ml (1/4 cup) marsala, 3 1/2 tsp 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, 1 tsp cornflour, 1 egg at room temperature, 1 tsp ground nutmeg to dust
This delightful cheesecake combines the rich flavors of butternut cookies and cream cheese, enhanced by the sweetness of raisins soaked in marsala. Perfect for gatherings, this dessert is sure to impress your guests while being easy to make!
Ingredients
- 190g (1 cup) raisins
- 120ml (1/2 cup) marsala
- 7 tsp low-fat dairy spread
- 200g 50% less fat butternut cookies (Paradise brand)
- 400g light spreadable cream cheese at room temperature
- 400g sour extra light cream (Pauls brand)
- 160g (2/3 cup) caster sugar
- 2 tsp cornflour
- 2 eggs at room temperature
- 2 tsp ground nutmeg to dust
Instructions
- Prepare the Raisins: In a small bowl, combine the raisins and marsala. Let them soak for at least 30 minutes to soften.
- Make the Crust: Preheat your oven to 175°C (350°F). In a food processor, crush the butternut cookies until they resemble fine crumbs. Mix in 4 tsp of low-fat dairy spread until well combined. Press the mixture firmly into the base of a 9-inch (23 cm) springform pan.
- Prepare the Filling: In a large mixing bowl, beat the light spreadable cream cheese until smooth. Gradually add the sour extra light cream and caster sugar, mixing until well incorporated.
- Add Eggs: Add the eggs, one at a time, mixing well after each addition. Then, add the cornflour and mix until just combined.
- Incorporate Raisins: Gently fold in the soaked raisins (along with any remaining marsala) into the cream cheese mixture until evenly distributed.
- Bake the Cheesecake: Pour the filling over the crust in the springform pan. Bake in the preheated oven for 40-45 minutes or until the cheesecake is set but still slightly wobbly in the center.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Then, remove it and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- Serve: Once chilled, dust the top of the cheesecake with ground nutmeg before slicing and serving.
This creamy butternut cookie cheesecake is not only a treat for the taste buds but also a beautiful addition to any dessert table. Enjoy sharing this delightful creation with family and friends!