No-Bake Raisin Cheesecake Popular Recipes

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No-Bake Raisin Cheesecake

"A low fat cheesecake that is properly worth the running time. Great for the vacations. Originally submitted to CakeRecipe.Com."

Ingredients :

1/four cup golden raisins
1/4 cup raisins
1 cup plain low-fats yogurt
1 (3 ounce) bundle cream cheese
1 1/four cups low-fats cottage cheese
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup low-fats milk
1 (.25 ounce) package deal unflavored gelatin
3 egg whites
1 cup boiling water
2 tablespoons water

Instructions :

Prep :	Cook : 12M	Ready in :

Put all the raisins in a small bowl, and pour warm water over them. Set the bowl aside.
Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-excessive heat. Boil the aggregate till the bubbles upward push to the surface in a random pattern. This shows that the water has almost evaporated, and that the sugar is starting to cook. With a small spoon, drop a chunk of the sugar into a bowl filled with ice water. If the sugar dissolves without delay, hold cooking the sugar mixture. Remove from heat when the sugar dropped into the water can be rolled among your palms into a ball.
Begin beating the egg whites with an electric mixer on excessive velocity. Pour the sugar syrup down the side of the bowl in a skinny, steady flow. When all of the sugar has been incorporated, lower mixer speed to medium. Continue beating till the egg whites are glossy, have shaped stiff peaks, and feature cooled to room temperature--about 10 minutes. Increase the speed to excessive, and beat the meringue for 1 minute more.
Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a meals processor or blender. Scrape the cheese aggregate into a big bowl.
Pour the milk right into a small saucepan. Sprinkle the gelatin over the milk. Let it stand till the gelatin softens, about 5 minutes. Heat the milk over a medium warmness, stirring till the gelatin is dissolved. Stir the milk into the cheese combination. Mix approximately 1/three of the meringue into the cheese aggregate to lighten it. Gently fold within the rest of the meringue.
Line an 8 inch cake pan with plastic wrap. Drain the raisins, and scatter them in the backside of the pan. Then pour the cheesecake batter into the lined pan. Chill for four hours. To turn out the cheesecake, invert a serving plate on top of the pan. Turn both over collectively. Lift away the pan, peel off the plastic wrap, and slice for serving.

Notes :

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