Crust:
80 grams plain biscuits, crushed
60 grams butter, melted
Filling:
500 grams cream cheese, softened
6 eggs, separated
120 cc fresh cream
120 grams granulated sugar
60 grams flour
60 grams raisins
A few drops vanilla extract
Juice of ½ lemon
1. Combine the biscuits with butter; stir to wet the biscuits. Spread into a buttered Springform pan, to about 5 mm deep. Set aside.
2. In a double boiler or bowl set over hot water, beat cream cheese until smooth and melted. Add egg yolks, fresh cream, 1/3 of the sugar (40 grams), vanilla extract, and lemon juice. Remove from the water.
3. Sift the flour into the cream cheese mixture.
4. Beat the egg whites until stiff peaks form, and add the remaining 80 grams of sugar in two batches.
5. Gently fold the egg whites into the cream cheese, making sure everything is blended well.
6. Sprinkle the pan with the raisins, and pour the batter over the raisins. Bake at 180-degrees Celsius for about one hour or until a toothpick inserted into the centre comes out clean. The cake with fall as it cools.
Mika ^_^ - Nyah….. This isn't the usual cheesecake you'll find in the states, I think, like the all-creamy-coloured cakes, that aren't even always baked, and rather sweet. Instead, this one bakes to a golden brown on the outside, and is has just a TINY bit of bready-cake texture to, with lots of cheese taste, and not too sweet! I think some people might want to add more sucre to this, or maybe top it with a fruit sauce, or a sour cream and sugar sauce. ;)
And also, this was originally a Japanese recipe from a cookbook…The translations might be a little off, but I can't think of how to word things better. Bear with me. The original version's worked for me so far. ;)