Raisin Cheesecake
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
46
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Golden Raisins1 cup
Raisin1.25 cups
Low-Fat Cottage Cheese1 tsp
Vanilla Extract1 cup
White Sugar1 cup
Low-Fat Milk2 tbsps
WaterDirections:
1
Put all the raisins in a small bowl, and pour hot water over them
2
Set the bowl aside
3
Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat
4
Boil the mixture until the bubbles rise to the surface in a random pattern
5
This indicates that the water has nearly evaporated, and that the sugar is beginning to cook
6
With a small spoon, drop a bit of the sugar into a bowl filled with ice water
7
If the sugar dissolves immediately, continue cooking the sugar mixture
8
Remove from heat when the sugar dropped into the water can be rolled between your fingers into a ball
9
Begin beating the egg whites with an electric mixer on high speed
10
Pour the sugar syrup down the side of the bowl in a thin, steady stream
11
When all the sugar has been incorporated, decrease mixer speed to medium
12
Continue beating until the egg whites are glossy, have formed stiff peaks, and have cooled to room temperature--about 10 minutes
13
Increase the speed to high, and beat the meringue for 1 minute more
14
Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a food processor or blender
15
Scrape the cheese mixture into a large bowl
16
Pour the milk into a small saucepan
17
Sprinkle the gelatin over the milk
18
Let it stand until the gelatin softens, about 5 minutes
19
Heat the milk over a medium heat, stirring until the gelatin is dissolved
20
Stir the milk into the cheese mixture
21
Mix about 1/3 of the meringue into the cheese mixture to lighten it
22
Gently fold in the rest of the meringue
23
Line an 8 inch cake pan with plastic wrap
24
Drain the raisins, and scatter them in the bottom of the pan
25
Then pour the cheesecake batter into the lined pan
26
Chill for 4 hours
27
To turn out the cheesecake, invert a serving plate on top of the pan
28
Turn both over together
29
Lift away the pan, peel off the plastic wrap, and slice for serving