Golden Raisin Cheesecake Tasty Recipes

Cook and World

Thursday, November 7, 2013

Golden Raisin Cheesecake

"A high-quality 'autumn cheesecake.' If favored, garnish the cheesecake with frosted grapes."

Ingredients :

Crust:
1 (6 ounce) package zwieback toast, crushed into crumbs
half of cup finely chopped almonds
1 cup white sugar
1/4 cup olive oil
Filling:
1 1/2 kilos creamed cottage cheese
1/4 cup sifted all-cause flour
1/eight teaspoon salt
6 eggs, separated
1 cup sour cream
1 tablespoon grated lemon zest
1/four cup sparkling lemon juice
1/2 cup golden raisins

Instructions :

Prep : 30M	Cook : 12M	Ready in : 6H

Preheat oven to 325 degrees F (165 tiers C). Grease a 9-inch springform pan with olive oil, and dirt with zwieback crumbs.
In a massive bowl, combine closing zwieback crumbs, 1/4 cup white sugar, chopped almonds, and olive oil. Press into the lowest of the organized pan. Bake in preheated oven for 7 mins; set apart to cool.
Process cottage cheese in meals processor till easy, or press via a exceptional sieve. In a blending bowl, integrate cottage cheese, half of cup white sugar, flour, salt, egg yolks, bitter cream, lemon peel, and lemon juice. Beat at medium pace, scraping the bowl regularly, till clean and nicely mixed.
In a clean mixing bowl, beat the egg whites until foamy. Gradually add the ultimate 1/four cup white sugar, and continue beating until stiff peaks shape. Fold into the cheese aggregate. Fold inside the raisins. Spread batter frivolously into the crust.
Bake in preheated oven till middle is set, approximately ninety mins. Cool within the pan. Chill cheesecake for at least 4 hours or overnight.

Notes :

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