Cheesecake Recipes

Dutch Cheesecake
Serving Size: 10

shortbread -- see recipe # 22
2 eggs; large -- separated
1/4 cup confectioners' sugar -- plus
2 teaspoon confectioners' sugar
1 1/2 cup gouda cheese -- grated
1/3 cup light cream or half & half
1/4 cup unbleached flour
1 teaspoon lemon juice
1 teaspoon lemon rind -- grated
1/3 cup raisins -- golden

Cooking 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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