golden raisin cheesecake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 6 hrs


• 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.