This unusual cheesecake is baked on a crust made from zwieback crumbs, chopped almonds, and olive oil, which is a lovely complement to the golden raisin filling.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
351 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan with olive oil, and dust with zwieback crumbs.
Step 2
In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, chopped almonds, and olive oil. Press into the bottom of the prepared pan. Bake in preheated oven for 7 minutes; set aside to cool.
Step 3
Process cottage cheese in food processor until smooth, or press through a fine sieve. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel, and lemon juice. Beat at medium speed, scraping the bowl often, until smooth and well blended.
Step 4
In a clean mixing bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form. Fold into the cheese mixture. Fold in the raisins. Spread batter evenly into the crust.
Step 5
Bake in preheated oven until center is set, about 90 minutes. Cool in the pan. Chill cheesecake for at least 4 hours or overnight.
Ingredients
1 cup white sugar
⅛ teaspoon salt
1 cup sour cream
¼ cup sifted all-purpose flour
½ cup finely chopped almonds
¼ cup fresh lemon juice
1 tablespoon grated lemon zest
½ cup golden raisins
6 eggs, separated
¼ cup olive oil
1 (6 ounce) package zwieback toast, crushed into crumbs
