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Golden Raisin Cheesecake




Source of Recipe


amethysts-recipes.com
SWEET YEAST DOUGH
1 envelope active dry yeast
2/3 cup lukewarm water (105°F)
1 teaspoon sugar
1/3 cup milk, scalded and cooled to
lukewarm (105°F)
1/4 cup sugar
2 eggs
6 tablespoons butter or margarine,
melted and cooled
1 tablespoon grated lemon rind
1/2 teaspoon salt
2-1/2 to 2-3/4 cups bread flour

Grease a large bowl; set aside.

In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add milk, sugar, eggs, butter, lemon rind, salt, and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a stiff dough. Turn out onto a lightly floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

Spray a 10-inch springform pan with non-stick vegetable spray.

Punch dough down; knead briefly. Divide dough into two pieces, making one piece two-thirds of the dough. Cover and refrigerate the small piece. On a lightly floured board, roll the large piece of dough into a 12-inch circle. Line prepared springform pan, pressing the dough 1-inch up the sides of the pan. Cover the pan; let rise for 20 minutes.

FILLING

3 egg yolks
1/3 cup sugar
12 ounces cream cheese, softened
1/2 teaspoon ground cinnamon
1/4 cup heavy cream
2 tablespoons all-purpose flour
3 tablespoons ground almonds
1/3 cup golden raisins
1 tablespoon butter or margarine,
melted
2 tablespoons bread crumbs
1 egg yolk beaten with
1 tablespoon milk

In a medium bowl, combine egg yolks, sugar, cream cheese, and cinnamon; beat until well blended. Beat in cream. Sprinkle flour over the cheese mixture; beat until blended. Fold in ground almonds and raisins. Brush the dough in the pan with melted butter; sprinkle with bread crumbs. Spoon cheese mixture over bread crumbs; smooth the top.

Preheat oven to 375°F.

On a lightly floured board, roll refrigerated dough to 3/8-inch thickness. Cut into 1/4-inch-wide strips. Brush the edge of the filled dough with egg mixture. Arrange strips in a lattice pattern over the filling; press to seal. Brush strips with egg mixture.

Bake for 20 minutes; reduce oven temperature to 350°F. Continue baking 25 to 30 minutes or until a tester inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack.