This is from the Cooking.com website...
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Lemon Cheesecake
Active Time: 15 Minutes
Total Time: 1 Hour 40 Minutes
Yield: Makes 12 servings
RECIPE INGREDIENTS
Dough for a 9-inch piecrust
For Filling:
2 pound cream cheese, softened
SAVE NOW
One (14-ounce) can sweetened condensed milk
4 eggs, separated
Better Eggs
Grated zest of 1 lemon
1 cup raisins
Confectioners' sugar for dusting
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly butter or oil a 10-inch springform
pan. Remove the bottom disk.
Roll and trim the dough so it fits the bottom of the springform pan. Place the
dough on the bottom disk of the pan, then bake for 8 to 10 minutes, until
lightly browned. Cool on a rack, then return the bottom to the springform pan
with the dough on it to the springform collar and secure it in place. Lower the
oven temperature to 325° F.
TO MAKE FILLING: In a large bowl, beat the cream cheese until fluffy. Continue
beating and pour in the sweetened condensed milk. Scrape the batter from the
sides of the bowl, then beat in the egg yolks, one at a time. Mix in the lemon
zest and raisins. In another bowl, beat the egg whites until stiff. Fold half
of the beaten egg whites into the cream cheese mixture, then fold in the
remaining half.
Spread the batter into the prepared crust and bake for 1 hour. Cool the cake on
a rack, then chill.
TO SERVE: Remove the cake from the springform, then dust with the
confectioners’ sugar.
Recipe reprinted by permission of Doubleday. All rights reserved.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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