Golden Raisin Cheesecake You Have To Try

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Golden Raisin Cheesecake

"A first-class 'autumn cheesecake.' If favored, garnish the cheesecake with frosted grapes."

Ingredients :

Crust:
1 (6 ounce) bundle zwieback toast, beaten into crumbs
1/2 cup finely chopped almonds
1 cup white sugar
1/4 cup olive oil
Filling:
1 1/2 pounds creamed cottage cheese
1/4 cup sifted all-reason flour
1/8 teaspoon salt
6 eggs, separated
1 cup bitter cream
1 tablespoon grated lemon zest
1/four cup clean lemon juice
1/2 cup golden raisins

Instructions :

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

Preheat oven to 325 degrees F (a hundred sixty five degrees C). Grease a nine-inch springform pan with olive oil, and dirt with zwieback crumbs.
In a big bowl, combine last 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 minutes; set aside to cool.
Process cottage cheese in food processor till smooth, or press thru a fine sieve. In a mixing bowl, integrate cottage cheese, half of cup white sugar, flour, salt, egg yolks, sour cream, lemon peel, and lemon juice. Beat at medium velocity, scraping the bowl often, till smooth and properly mixed.
In a easy blending bowl, beat the egg whites till foamy. Gradually upload the final 1/4 cup white sugar, and keep beating until stiff peaks form. Fold into the cheese combination. Fold within the raisins. Spread batter lightly into the crust.
Bake in preheated oven until center is set, about ninety minutes. Cool within the pan. Chill cheesecake for at the least four hours or overnight.

Notes :

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