This cheesecake has a rich filling of cream cheese enlivened with sour cream, lemon zest and raisins. Like many cheesecakes, this recipe is excellent topped with fresh fruit, such as strawberries or sliced peaches macerated in red wine.
2cups/500gfresh cream cheese, at room temperature
2tsp grated lemon zest
pâte sucrée made with 1 ⅔cups/200gflour
Grease the pan. Line it with pâte sucrée and chill. Heat the oven to 400°F/200 °C.
Beat the egg yolks in a bowl until smooth. Gradually beat in the sugar and continue beating until light and fluffy. Add the cream cheese little by little, beating until smooth. Mix in the sour cream, cornstarch, vanilla extract, lemon zest and juice. Finally, stir in the raisins.
Beat the egg whites until stiff. Gently fold them into the cheese mixture.
Pour the cheese mixture into the pastry-lined pan; it should reach the top of the pastry dough. Bake until lightly brown and almost set, about 1 hour.
Allow the cheesecake to cool thoroughly in the pan, at room temperature. Chill for 4-6 hours before unmolding and serving.