Creamy Marsala Raisin Cheesecake
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 marsala-soaked raisins with a light and creamy filling, all nestled on a buttery cookie crust. 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 (about 10 cookies) 50% less fat butternut cookies (Paradise brand)
- 400g light spreadable cream cheese at room temperature
- 400g sour extra light cream (Pauls brand)
- 160g (3/4 cup) caster sugar
- 2 tsp cornflour
- 2 eggs at room temperature
- 2 tsp ground nutmeg to dust
Instructions
- In a small bowl, combine the raisins and marsala. Let them soak for at least 30 minutes to absorb the flavors.
- Preheat your oven to 180°C (350°F). In a food processor, crush the butternut cookies into fine crumbs. Mix the crumbs with 3 1/2 tsp of low-fat dairy spread until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat the light spreadable cream cheese until smooth. Add the sour extra light cream and mix until fully incorporated.
- Gradually add the caster sugar and cornflour to the cream mixture, mixing well. Beat in the eggs one at a time, ensuring each is fully blended before adding the next.
- Gently fold in the soaked raisins, along with any remaining marsala from the bowl, into the cream cheese mixture.
- Pour the filling over the crust in the springform pan. Bake in the preheated oven for about 45-50 minutes, or until the center is set but still slightly wobbly.
- Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then, refrigerate it for at least 4 hours, or overnight for best results.
- Before serving, dust the top with ground nutmeg for a warm, aromatic finish. Slice and enjoy your creamy marsala raisin cheesecake!
This creamy marsala raisin cheesecake is not only a showstopper but also a delightful blend of flavors that is light yet indulgent. Perfect for any occasion, it’s sure to become a favorite in your dessert repertoire. Enjoy your culinary creation!