Recipe

Raisin Cheesecake Recipe


Raisin Cheesecake Recipe Debra47 / All my dishes
1 year, 1 month ago
This cheesecake may not be as rich as some cheesecakes but the combination of cream cheese, sour cream, lemon and raisins produces a really delicious cheesecake.
Prep:30m Cook:50m Servings:15

Debra47

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Ingredients
  • Crumb Crust:
  • 1 1/2 cups graham cracker or digestive biscuits crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground nutmeg
  • 1/2 cup dried currants or raisins
  • 1/4 cup + 5 tablespoons all purpose flour
  • 1 pound cream cheese
  • 1 1/4 cups granulated sugar
  • 5 large eggs, separated
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon rind
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups sour cream
  • 1/8 teaspoon salt
  • confectioners' sugar

Directions
  1. Preheat oven to 350 degrees.
  2. Mix the crumbs with the melted butter, sugar and then mix in the nutmeg.
  3. Grease the bottom and partly up the sides of a 9 inch springform pan.
  4. Make sure the crumbs are smoothly spread across the bottom of the pan and then press them partly up the sides of the springform pan.
  5. Bake the crust for 10 minutes at 350 degrees.
  6. Cool before filling.
  7. Preheat oven to 325 degrees.
  8. Mix the raisins with the 1/4 cup flour so that fruits are loose and separated
  9. You want the raisins to be loosely coated with the flour..
  10. Put aside any loose flour that falls off the raisins.
  11. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy.
  12. Add the yolks, one at a time, beating thoroughly after each one.
  13. Add the remaining flour and the lemon juice, lemon rind, vanilla and the sour cream.
  14. Beat until the mixture is smooth.
  15. Stir in the raisins.
  16. Beat the egg whites with the salt until they form stiff peaks.
  17. Fold the whites into the cream cheese mixture.
  18. Pour the mixture into the prepared crust and bake for 50 minutes.
  19. Turn the oven off and leave the cake inside to cool for an additional 40 minutes.
  20. Remove the cake from the oven and cool to room temperature.
  21. Dust with confectioners' sugar.
  22. Chill for about an hour and then serve.

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