Dutch Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Cakes, Cheese, Desserts | 10 | Servings |
INGREDIENTS
| Shortbread, See Recipe # 22 | ||
| 2 | Eggs, Large Separated | |
| 1/4 | c | Confectioners' Sugar, PLUS |
| 2 | t | Confectioners' Sugar |
| 1 1/2 | c | Gouda Cheese, Grated |
| 1/3 | c | Light Cream Or Half & Half |
| 1/4 | c | Unbleached Flour |
| 1 | t | Lemon Juice |
| 1 | t | Lemon Rind, Grated |
| 1/3 | c | Raisins, Golden |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 42.5mg
Sodium: 18.1mg
Potassium: 64mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 2.9g
Protein: 2g