Golden Raisin Cheesecake Good Recipes

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Golden Raisin Cheesecake

"A great 'autumn cheesecake.' If preferred, garnish the cheesecake with frosted grapes."

Ingredients :

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

Instructions :

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

Preheat oven to 325 tiers F (a hundred sixty five levels C). Grease a 9-inch springform pan with olive oil, and dust with zwieback crumbs.
In a large bowl, combine ultimate zwieback crumbs, 1/4 cup white sugar, chopped almonds, and olive oil. Press into the bottom of the organized pan. Bake in preheated oven for 7 minutes; set apart to chill.
Process cottage cheese in food processor until easy, or press through a best sieve. In a blending bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel, and lemon juice. Beat at medium pace, scraping the bowl frequently, till easy and nicely mixed.
In a smooth blending bowl, beat the egg whites until foamy. Gradually upload the final 1/4 cup white sugar, and retain beating till stiff peaks shape. Fold into the cheese mixture. Fold inside the raisins. Spread batter frivolously into the crust.
Bake in preheated oven till center is set, about 90 minutes. Cool inside the pan. Chill cheesecake for at least four hours or overnight.

Notes :

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