Raisin Cheesecake Recipe

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Ingredients

Count

Nutrition

1103

Calories

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Ingredients:

Serving

1/4 cup golden raisins
1/4 cup raisins
1 cup plain low-fat yogurt
1 (3 oz) package cream cheese
1 1/4 cups low-fat cottage cheese
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup low-fat milk
1 (.25 oz) package unflavored gelatin
3 egg whites
1 cup boiling water
2 tbsp water

Directions:

Put all the raisins in a small bowl, and pour hot water over them. Set the bowl aside.
Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat. Boil the mixture until the bubbles rise to the surface in a random pattern. This indicates that the water has nearly evaporated, and that the sugar is beginning to cook. With a small spoon, drop a bit of the sugar into a bowl filled with ice water. If the sugar dissolves immediately, continue cooking the sugar mixture. Remove from heat when the sugar dropped into the water can be rolled between your fingers into a ball.
Begin beating the egg whites with an electric mixer on high speed. Pour the sugar syrup down the side of the bowl in a thin, steady stream. When all the sugar has been incorporated, decrease mixer speed to medium. Continue beating until the egg whites are glossy, have formed stiff peaks, and have cooled to room temperature--about 10 minutes. Increase the speed to high, and beat the meringue for 1 minute more.
Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a food processor or blender. Scrape the cheese mixture into a large bowl.
Pour the milk into a small saucepan. Sprinkle the gelatin over the milk. Let it stand until the gelatin softens, about 5 minutes. Heat the milk over a medium heat, stirring until the gelatin is dissolved. Stir the milk into the cheese mixture. Mix about 1/3 of the meringue into the cheese mixture to lighten it. Gently fold in the rest of the meringue.
Line an 8 inch cake pan with plastic wrap. Drain the raisins, and scatter them in the bottom of the pan. Then pour the cheesecake batter into the lined pan. Chill for 4 hours. To turn out the cheesecake, invert a serving plate on top of the pan. Turn both over together. Lift away the pan, peel off the plastic wrap, and slice for serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1103.45 Kcal (4620 kJ)
Calories from fat	240.04 Kcal
		% Daily Value*
Total Fat	26.67g	41%
Cholesterol	96.61mg	32%
Sodium	1459.43mg	61%
Potassium	1885.25mg	40%
Total Carbs	158.97g	53%
Sugars	116.65g	467%
Dietary Fiber	4.54g	18%
Protein	59.85g	120%
Vitamin C	5.8mg	10%
Iron	2.1mg	11%
Calcium	914.6mg	91%

Amount Per 100 g
Calories	94.3 Kcal (395 kJ)
Calories from fat	20.51 Kcal
		% Daily Value*
Total Fat	2.28g	41%
Cholesterol	8.26mg	32%
Sodium	124.72mg	61%
Potassium	161.11mg	40%
Total Carbs	13.59g	53%
Sugars	9.97g	467%
Dietary Fiber	0.39g	18%
Protein	5.11g	120%
Vitamin C	0.5mg	10%
Iron	0.2mg	11%
Calcium	78.2mg	91%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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