Raisin Cheesecake recipe

Serves 12

Working time: about 1 hour

Total time: about 5 hours (includes chilling)

Nutritional information

Calories 120

Protein 79

Cholesterol 11mg

Total fat

39 Saturated fat 29

Sodium 150 mg

Ingredients

45 g sultanas

45 g raisins

¼ litre plain low-fat yogurt

90 g low-fat creamy soft cheese low-fat cottage

300 g cheese

Method

Put the sultanas and raisins in a bowl and add + liter (8 fl oz) of hot water. Set aside.

Purée the yogurt, cheeses, vanilla and half the sugar in a processor blender Scrape into a large bowl

Pour the milk into a pan. Sprinkle the gelatine over the milk and let stand until it softens-about 5 minutes Heat the milk over medium heat, stirring until the gelatine is dissolved. Stir into the cheese mixture and set it aside. Put the egg whites into a bowl.

To prepare the meringue, heat the remaining sugar with 2 tbsp of water in a pan over medium high heat. Boil until the bubbles surface in a random pattern, indicating the water has nearly evaporated and the sugar is beginning to cook. With a spoon, drop a little of the syrup into iced water. If it dissolves immediately, continue cooking the syrup. When the syrup in the water can be rolled into a supple ball, beat the egg whites with a mixer on high speed. Pour the syrup down the side of the bowl in a thin, steady stream. Once incorporated, decrease the speed to medium, beat until the white are glossy, formed stiff peaks and cooled to room temperature-about 10 minutes. Beat for 1 minute more at high speed.

Line a 20 cm (8 inch) cake tin with plastic film. Drain the sultanas and raisins and scatter in the bottom of the tin. Mix about one third of the meringue into the cheese mixture. Gently fold in the rest of the meringue, pour the mixture into the lined tin. Chill for 4 hours.

To turn out, invert a plate on top of the tin the tumn both over. Lift away the tin, peel off the plastic film, and slice the cheesecake for serving