Baked cheesecake with marsala steeped raisins

recipe

Baked cheesecake with marsala steeped raisins

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Unlike many baked cheesecakes, this version is smooth and creamy but not too heavy. The secret of achieving a creamy soft, set centre is to bake it until lightly set around the edges but still very wobbly when you gently shake the tin

Ingredients

60g raisins
6 tablespoons marsala
40g unsalted butter, plus extra for
greasing
125g digestive biscuits, crushed
400g full fat cream cheese
300g natural yogurt
150ml single cream
8 tablespoons Splenda granulated
sweetener
2 teaspoons vanilla extract
3 eggs, beaten

Serves: 10 Cook Time: 40 Total Time: 40min

Directions

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Preheat the oven to //gas mark Put the raisins and marsala in a small saucepan and heat until bubbling around the edges. Remove from the heat and leave to stand while preparing the cheesecake mixture.
Grease the sides of a cm springform cake tin. Melt the butter and mix with the crushed biscuits until they start to bind together. Scoop into the tin and pack down with the back of a spoon.
Using a hand-held electric whisk, beat the cream cheese in a bowl until softened. Add the yogurt, cream, sweetener, vanilla extract, eggs and any unabsorbed marsala from the pan. Beat until smooth. Turn the mixture into the tin and scatter with the raisins.
Bake in the oven for about ? minutes, or until the surface is pale golden and set around the edges but the cake still wobbles when the pan is shaken gently. Loosen the edges with a knife and leave to cool in the tin before transferring to a serving plate.

Source: 'The Sweet Life' by Anthony Worrall Thompson