Cream cheese, lemon and raisin cheesecake

Fairlady
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

250.00 g shortcrust pastry — rich
FILLING
500.00 g cream cheese — smooth
125.00 ml butter — melted
250.00 ml milk
100.00 g sugar
1.00 lemon — large, zest only
5.00 eggs — seperated
45.00 ml raisins — or sultannas, seedless
Baking powder
90.00 g flour — cake
45.00 ml sugar
1.00 eggs — yolks only, beaten
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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).



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