No-Bake Raisin Cheesecake You Have To Try

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No-Bake Raisin Cheesecake

"A low fats cheesecake that's properly worth the running time. Great for the vacations. Originally submitted to CakeRecipe.Com."

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Put all the raisins in a small bowl, and pour warm water over them. Set the bowl apart.
Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-excessive warmness. Boil the mixture till the bubbles upward push to the floor in a random pattern. This suggests that the water has nearly evaporated, and that the sugar is beginning to cook dinner. With a small spoon, drop a piece of the sugar into a bowl filled with ice water. If the sugar dissolves without delay, hold cooking the sugar aggregate. Remove from heat when the sugar dropped into the water can be rolled among your fingers into a ball.
Begin beating the egg whites with an electric mixer on high speed. Pour the sugar syrup down the aspect of the bowl in a skinny, steady flow. When all of the sugar has been included, decrease mixer pace to medium. Continue beating until the egg whites are glossy, have fashioned stiff peaks, and have cooled to room temperature--approximately 10 mins. Increase the velocity to excessive, and beat the meringue for 1 minute extra.
Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a meals processor or blender. Scrape the cheese aggregate right into a big bowl.
Pour the milk into a small saucepan. Sprinkle the gelatin over the milk. Let it stand until the gelatin softens, about five minutes. Heat the milk over a medium heat, stirring till the gelatin is dissolved. Stir the milk into the cheese mixture. Mix about 1/3 of the meringue into the cheese mixture to lighten it. Gently fold within the relaxation of the meringue.
Line an 8 inch cake pan with plastic wrap. Drain the raisins, and scatter them inside the backside of the pan. Then pour the cheesecake batter into the lined pan. Chill for four hours. To turn out the cheesecake, invert a serving plate on top of the pan. Turn each over together. Lift away the pan, peel off the plastic wrap, and slice for serving.

Notes :

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