Title: Dutch Cheesecake
Categories: Cake Cheese Cheesecake Dessert
Yield: 10 Servings
| CRUST |
| | | Shortbread; See Recipe # 22 |
| CHEESECAKE |
| 2 | | Eggs; Large, Separated |
| 2 | ts | Confectioners' Sugar |
| 1/3 | c | Light Cream Or Half & Half |
| 1 | ts | Lemon Juice |
| 1/3 | c | Raisins; Golden |
| 1/4 | c | Confectioners' Sugar; PLUS |
| 1 1/2 | c | Gouda Cheese; Grated |
| 1/4 | c | Unbleached Flour |
| 1 | ts | Lemon Rind; Grated |
NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350
degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 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.