A nice "autumn cheesecake." If desired, garnish the cheesecake with frosted grapes.
INGREDIENTS (for 1 servings):
- 1 (6 ounce) package crushed zwieback toast
- 1/2 cup finely chopped almonds
- 1 cup white sugar
- 1/4 cup olive oil
- 1 1/2 pounds cottage cheese, creamed
- 1/4 cup sifted all-purpose flour
- 1/8 teaspoon salt
- 6 eggs, separated
- 1 cup sour cream
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup golden raisins
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch springform pan with olive oil, and dust with zwieback crumbs.
In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, almonds, and olive oil. Press into the bottom of the prepared pan. Bake for 7 minutes. Cool.
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 juice. Beat at medium speed, scraping the bowl often, until smooth and well blended.
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.
Bake for 90 minutes. Cool in the pan.
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