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Old World Cheesecake




Source of Recipe


amethysts-recipes.com
PASTRY
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg yolk
1 to 2 tablespoons ice water

In a medium bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and enough water to form a soft dough. Shape the dough into a flat disc; wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 375°F. Spray a 9-inch springform pan with non-stick vegetable spray.

On a lightly floured board, roll the dough into an 11-inch circle. Line the bottom of the prepared springform pan and to about 1-inch up the sides of the pan. Prick pastry with the tines of a fork.

Bake 8 to 10 minutes or until lightly browned. Cool. Reduce oven temperature to 350°F.

RAISIN-CHEESE FILLING

1 cup heavy cream
1/4 cup sherry
3 eggs
2 egg yolks
1/4 cup sugar
2 tablespoons milk
1/4 teaspoon mace
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 3-ounce packages cream cheese,
softened
1/3 cup golden raisins, chopped
1/2 cup whipped cream
Fresh raspberries

In a saucepan, combine cream and sherry. Over low heat, bring to simmering. Remove from heat.

In a medium bowl, combine eggs, egg yolks, sugar, milk, and spices; beat until well blended. Beat in cream cheese. Beating constantly, slowly pour cream mixture into cream cheese mixture. Stir in raisins. Pour into prepared pastry shell; smooth the top.

Bake for 1 hour or until a tester inserted slightly off center comes out clean. Cool completely on a wire rack.

Remove the side of the pan; place cheesecake on a serving plate. Decorate with whipped cream and raspberries.