Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
4 hrs
total:
6 hrs
Servings:
12
Yield:
1 - 9 inch cheesecake
Advertisement

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.

    Advertisement
  • 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 calories; protein 13.6g; carbohydrates 37.7g; fat 17g; cholesterol 112.9mg; sodium 332.7mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2012
Delicious and different Thank you for a wonderful new recipe! Read More
(1)