- Crust:
- 1 (6 ounce) package zwieback toast, crushed 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-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
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan with olive oil, and dust with zwieback crumbs.
- In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, chopped almonds, and olive oil. Press into the bottom of the prepared pan. Bake in preheated oven for 7 minutes; set aside to cool.
- 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 lemon juice. Beat at medium speed, scraping the bowl often, until smooth and well blended.
- 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.
- Bake in preheated oven until center is set, about 90 minutes. Cool in the pan. Chill cheesecake for at least 4 hours or overnight.
08/13/2019
recipepes.com
golden raisin cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
