Swiss-Style Lemon Cheesecake
- Low sodium
- Gluten free
- Peanut free
- Low calorie
Ingredients
- 12 oz (375 g) cream cheese, softened
- 7 tbsp (105 mL) granulated sugar
- 3 eggs, separated
- 1 tsp (5 mL) finely grated lemon rind
- 1/3 cup (75 mL) candied citron peel
- 1/3 cup (75 mL) golden raisins
- <strong>Pastry</strong>:
- 1-1/2 cups (375 mL) all-purpose flour
- 1 tbsp (15 mL) granulated sugar
- 1/2 tsp (2 mL) finely grated lemon rind
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) chilled butter, cubed
- 1 chilled egg yolk
- 2 tsp (10 mL) lemon juice
- 2 to 4 tbsp (30 to 60 mL) (approx) ice water
Preparation
Pastry: In food processor, pulse together flour, sugar, lemon rind and salt; pulse in butter until mixture resembles coarse meal. Pulse in yolk and lemon juice; pulse in just enough water for mixture to hold together when pressed. Press into thick disc; cover and refrigerate for 30 minutes.
Roll out to fit 9-inch/23 cm tart pan, trimming edge.
In bowl with hand mixer or in stand mixer, beat cream cheese and sugar until smooth and fluffy; beat in yolks and lemon rind. Mix in citron peel and raisins.
In separate bowl with clean beaters, beat egg whites until stiff but not dry; fold into cream cheese mixture. Pour into tart shell.
Bake in bottom third of 375°F/190°C oven until set in centre and golden, about 30 minutes. Let cool on rack.
Makes 10 to 12 servings.
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