10 servings (serving size: 1 wedge)

How to Make It

Step 1

To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water and 1 egg; toss with a fork until moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes.

Step 2

To prepare filling, place cheeses in a bowl, and beat at medium speed of a mixer until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Add 1/4 cup flour, 3/4 cup sugar, and the next 5 ingredients (sugar through egg whites) to cheese mixture; beat until smooth.

Step 3

Preheat oven to 325°.

Step 4

Remove 1 sheet of plastic wrap. Fit dough, plastic-wrap side up, into a 9-inch springform pan coated with cooking spray. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Pour filling into crust. Sprinkle with raisins. Bake at 325° for 1 hour and 20 minutes or until filling is set. Loosen cake from sides of pan using a narrow metal spatula; cool on a wire rack.

Ratings & Reviews

EllenDeller's Review

December 26, 2010
A very simple, easy cake with a lovely light texture. I substituted a homemade graham cracker crust and omitted the raisins, otherwise followed directions exactly. The flavor is just a bit bland--maybe almond extract or a swirl of Amaretto or lemon curd would liven it somewhat. Made a simple sauce with frozen blueberries and a bit of lemon juice and sugar for a topping, and served the cheesecake chilled. Comes out high and impressive in appearance.