Dutch Cheesecake
Yield
10 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | x |
shortbread pie crust
|
* |
| Cheesecake | |||
| 2 | large |
eggs
large, separated |
|
| ¼ | cup |
powdered sugar
plus 2 t confectioners' sugar |
|
| 1 ½ | cups |
gouda cheese
grated |
*
|
| ⅓ | cup |
light cream (half&half)
or light cream |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ⅓ | cup |
raisins, seedless
golden |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | x |
shortbread pie crust
|
* |
| Cheesecake | |||
| 2 | large |
eggs
large, separated |
|
| 59 | ml |
powdered sugar
plus 2 t confectioners' sugar |
|
| 355 | ml |
gouda cheese
grated |
*
|
| 79 | ml |
light cream (half&half)
or light cream |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 79 | ml |
raisins, seedless
golden |
|
Directions
Use an 8-inch tart pan in this recipe.
Preheat the oven to 350℉ (180℃).
In a large mixing bowl, beat together the egg yolks and ¼ 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.
