Dutch Cheesecake (adopted)
Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah
INGREDIENTS
NutritionCRUST
- shortbread (prepared from another recipe)
CHEESECAKE
- 2
- 1⁄4
- 2teaspoons confectioners' sugar
- 1 1⁄2
- 1⁄3cup light cream or 1/3 cup half-and-half
- 1⁄4cup unbleached flour
- 1teaspoon lemon juice
- 1
- 1⁄3
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DIRECTIONS
- NOTE: Use an 8-inch tart pan in this recipe.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes.
- Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins.
- Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks.
- Fold the egg whites into the cheese mixture.
- Pour the cheese mixture into the prepared crust and bake for 45 minutes.
- Cool to room temperature, then chill before serving.
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