No-Bake Raisin Cheesecake Tasty Recipes

Sunday, October 2, 2011

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No-Bake Raisin Cheesecake

"A low fats cheesecake it truly is properly really worth the running time. Great for the holidays. Originally submitted to CakeRecipe.Com."

Ingredients :

1/4 cup golden raisins
1/four cup raisins
1 cup plain low-fat yogurt
1 (three ounce) package cream cheese
1 1/four cups low-fat cottage cheese
1 teaspoon vanilla extract
half of cup white sugar
1/2 cup low-fat milk
1 (.25 ounce) bundle unflavored gelatin
3 egg whites
1 cup boiling water
2 tablespoons water

Instructions :

Prep :	Cook : 12M	Ready in :

Put all of the raisins in a small bowl, and pour warm water over them. Set the bowl apart.
Heat 1/four cup white sugar with 2 tablespoons water in a small saucepan over medium-excessive warmth. Boil the combination until the bubbles upward thrust to the floor in a random sample. This indicates that the water has nearly evaporated, and that the sugar is beginning to prepare dinner. With a small spoon, drop a chunk of the sugar right into a bowl packed with ice water. If the sugar dissolves without delay, continue cooking the sugar aggregate. Remove from warmness when the sugar dropped into the water can be rolled among your hands into a ball.
Begin beating the egg whites with an electric powered mixer on excessive pace. Pour the sugar syrup down the aspect of the bowl in a skinny, regular circulate. When all the sugar has been incorporated, decrease mixer pace to medium. Continue beating till the egg whites are sleek, have formed stiff peaks, and feature cooled to room temperature--approximately 10 minutes. Increase the speed to high, and beat the meringue for 1 minute more.
Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/four cup white sugar in a food processor or blender. Scrape the cheese mixture right into a large bowl.
Pour the milk right into a small saucepan. Sprinkle the gelatin over the milk. Let it stand until the gelatin softens, approximately five mins. Heat the milk over a medium warmness, stirring till the gelatin is dissolved. Stir the milk into the cheese aggregate. Mix about 1/three of the meringue into the cheese mixture to lighten it. Gently fold in the relaxation of the meringue.
Line an eight inch cake pan with plastic wrap. Drain the raisins, and scatter them in the bottom of the pan. Then pour the cheesecake batter into the coated pan. Chill for four hours. To flip out the cheesecake, invert a serving plate on top 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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