Baked raisin and marsala cheesecake

INGREDIENTS:

• 95g (1/2 cup) raisins
• 60ml (1/4 cup) marsala
• 31/2 teaspoons 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 teaspoon cornflour
• 1 egg, at room temperature
• 1 teaspoon ground nutmeg, to dust

INSTRUCTIONS:

• Step 1
  Combine raisins and 1 tablespoon of the marsala in a bowl. Cover with plastic wrap and set aside, stirring occasionally, for 1 hour to macerate. Drain.
• Step 2
  Preheat oven to 150°C. Grease a 20cm springform pan with 1/2 teaspoon margarine. Place cookies in bowl of food processor, process until finely crushed. Add remaining margarine and process to combine. Transfer to pan and use back of a spoon to press over base. Place in fridge until required.
• Step 3
  Use electric beater to beat cream cheese, sour cream, sugar and cornflour in medium bowl until creamy. Add egg and beat until combined. Pour into prepared pan and sprinkle with raisins. Bake in preheated oven for 1 hour or until just set in centre. Turn oven off, leave door slightly ajar and leave cheesecake in oven for 4 hours or overnight to cool completely.
• Step 4
  To serve, use a warm knife to cut the cheesecake into 8 wedges. Dust with the nutmeg. Serve remaining marsala separately to drizzle.