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Raisin Cheesecake

The.french.connection's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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