A nice “autumn cheesecake.” If desired, garnish the cheesecake with frosted grapes.
Golden Raisin Cheesecake
- 1 (6 ounce) package crushed zwieback toast
- 1/2 cup finely chopped almonds
- 1 cup white sugar
- 1/4 cup olive oil
- 1 1/2 pounds cottage cheese, creamed
- 1/4 cup sifted all-purpose flour
- 1/8 teaspoon salt
- 6 eggs, separated
- 1 cup sour cream
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup golden raisins
1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch springform pan with olive oil, and dust with zwieback crumbs.
2 In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, almonds, and olive oil. Press into the bottom of the prepared pan. Bake for 7 minutes. Cool.
3 Process cottage cheese in food processor until smooth, or press through a fine sieve. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel and juice. Beat at medium speed, scraping the bowl often, until smooth and well blended.
4 In a clean mixing bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form. Fold into the cheese mixture. Fold in the raisins. Spread batter evenly into the crust.
5 Bake for 90 minutes. Cool in the pan.
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