A nice 'autumn cheesecake.' If desired, garnish the cheesecake with frosted grapes.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan with olive oil, and dust with zwieback crumbs.

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  • 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.

Nutrition Facts

351.2 calories; 13.6 g protein; 37.7 g carbohydrates; 112.9 mg cholesterol; 332.7 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
07/23/2012
Delicious and different Thank you for a wonderful new recipe! Read More
(1)
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Rating: 5 stars
07/23/2012
Delicious and different Thank you for a wonderful new recipe! Read More
(1)
Rating: 5 stars
07/23/2012
Delicious and different Thank you for a wonderful new recipe! Read More
(1)