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Raisin Cheesecake

  Sugar 10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)
  Ground cinnamon 1⁄4 Teaspoon
  Phyllo dough/Strudel dough 1⁄4 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Cream cheese 32 Ounce (At Room Temperature, Four 8 Ounce Packages)
  Grated orange peel 1
  Sour cream 1⁄2 Cup (8 tbs)
  Eggs 5
  Salt 1⁄2 Teaspoon
  Seedless raisins 3⁄4 Cup (12 tbs), chopped (Golden)

Combine 2 tablespoons of the sugar with the cinnamon.
Cut the phyllo dough into 9-inch circles.
Place the pastry circles on a damp paper towel and cover lightly with another damp paper towel.
Keep the dough covered and moist at all times.
Preheat oven to 400°F.
Place the circles of phyllo in a 9-inch springform pan, one at a time, brushing each layer with melted butter.
Sprinkle every fourth or fifth layer with a little of the cinnamon sugar.
Bake for 10 minutes, or until lightly browned, puffed, and crisp.
Cool completely in the pan on a wire rack before filling.
In a large mixer bowl, combine remaining 1/2 cup sugar with the cream cheese, orange peel, sour cream, eggs, and salt.
Beat at low speed until smooth, then beat at high speed for 4 minutes, or until light and fluffy.
Fold in the raisins and pour over the phyllo crust in the springform pan.
Bake for 10 minutes; then reduce the oven temperature to 300°F.
and bake 30 minutes longer.
Turn off the oven and let cheesecake stand in the oven 30 minutes longer.
Remove from the oven and cool in the pan on a wire rack.
Cheesecake will probably crack during cooling.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5431 Calories from Fat 3621

% Daily Value*

Total Fat 411 g632.7%

Saturated Fat 226.7 g1133.4%

Trans Fat 0 g

Cholesterol 2235.9 mg745.3%

Sodium 4892.2 mg203.8%

Total Carbohydrates 365 g121.8%

Dietary Fiber 9.9 g39.7%

Sugars 265.1 g

Protein 101 g201.3%

Vitamin A 297% Vitamin C 52.3%

Calcium 128.8% Iron 81.6%

*Based on a 2000 Calorie diet

Raisin Cheesecake Recipe