Cream cheese, lemon and raisin cheesecake

Recipe from: 6/30/1993 12:00:00 AM
Ingredients 13
Servings 8
Time

Ingredients

  • 250
    g
    rich tart pastry
  • FILLING
  • 500
    g
    smooth cream cheese
  • 125
    ml
    butter, melted
  • 250
    ml
    hot, but not boiling milk
  • 100
    g
    sugar
  • 1
    large lemon, grated peel
  • 5
    eggs, separated
  • 45
    ml
    seedless raisins or sultanas
  • pinch baking powder
  • 90
    g
    cake flour
  • 45
    ml
    sugar
  • 1
    egg yolk, beaten
 

Method

 
Prepare pastry. chill well, then roll out and use to line base and sides of a 24 cm diameter springform pan. Bring dough up to full height of pan. FILLING: Blend cream cheese until smooth. Mix with melted butter, milk, sugar, lemon peel, 5 egg yolks, raisins or sultanas, baking powder and add just enough flour to make a thick mixture. Whisk egg whites and gradually add sugar. Continue beating until whites form stiff, glossy peaks. Stir 30-45 ml (2-3 tbsp) beaten egg whites into cheese mixture to lighten, then turn cheese mixture onto beaten whites and, using a rubber spatula, gently but thoroughly fold into mixture until no whites show. Turn into unbaked tart shell. Brush with beaten egg yolk. Bake at 180 ºC for 1 hour. Cool in pan, out of a draught, then remove sides of pan. TOTAL KILOJOULE COUNT: 23 645 kJ (5 650 Cal). A portion: 2 955 kJ (705 Cal).
 

Read more on: bake  |  dairy
 

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