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| Raisin Cheesecake |
"A low fats cheesecake it really is well well worth the working time. Great for the holidays."
Ingredients :
- 1/four cup golden raisins
- 1/4 cup raisins
- 1 cup plain low-fats yogurt
- 1 (three ounce) package deal cream cheese
- 1 1/4 cups low-fat cottage cheese
- 1 teaspoon vanilla extract
- half cup white sugar
- 1/2 cup low-fat milk
- 1 (.25 ounce) package unflavored gelatin
- three egg whites
- 1 cup boiling water
- 2 tablespoons water
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Put all of the raisins in a small bowl, and pour warm water over them. Set the bowl aside.
- Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat. Boil the mixture till the bubbles upward thrust to the surface in a random sample. This shows that the water has almost evaporated, and that the sugar is starting to cook. With a small spoon, drop a piece of the sugar right into a bowl full of ice water. If the sugar dissolves without delay, continue cooking the sugar combination. Remove from heat when the sugar dropped into the water can be rolled among your fingers right into a ball.
- Begin beating the egg whites with an electric powered mixer on high velocity. Pour the sugar syrup down the aspect of the bowl in a skinny, steady movement. When all the sugar has been incorporated, decrease mixer speed to medium. Continue beating until the egg whites are smooth, have formed stiff peaks, and feature cooled to room temperature--approximately 10 minutes. Increase the velocity to excessive, and beat the meringue for 1 minute extra.
- Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a meals processor or blender. Scrape the cheese combination into a huge bowl.
- Pour the milk into a small saucepan. Sprinkle the gelatin over the milk. Let it stand till the gelatin softens, about five mins. Heat the milk over a medium warmth, stirring until the gelatin is dissolved. Stir the milk into the cheese combination. Mix approximately 1/three of the meringue into the cheese mixture to lighten it. Gently fold inside the rest of the meringue.
- Line an eight inch cake pan with plastic wrap. Drain the raisins, and scatter them inside the bottom of the pan. Then pour the cheesecake batter into the lined pan. Chill for 4 hours. To turn out the cheesecake, invert a serving plate on pinnacle of the pan. Turn each over collectively. Lift away the pan, peel off the plastic wrap, and slice for serving.
Notes :
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