Dutch Cheesecake Adopted Recipes

Steps:

• NOTE: Use an 8-inch tart pan in this recipe.
• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes.
• Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins.
• Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks.
• Fold the egg whites into the cheese mixture.
• Pour the cheese mixture into the prepared crust and bake for 45 minutes.
• Cool to room temperature, then chill before serving.

Steps:

• For crust:.
• Finely grind cookies, chocolate and sugar in processor.
• Add butter; blend until crumbs begin to stick together.
• Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For filling:.
• Position rack in center of oven and preheat to 350°F Melt chocolate in top of double boiler over simmering water, stirring until smooth.
• Cool to lukewarm.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended.
• Add eggs 1 at time, beating just until incorporated.
• Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
• Pour filling into crust.
• Bake until center is just set, about 1 hour.
• Transfer to rack and cool 20 minutes.
• Run small sharp knife around top edge of pan to loosen.
• For toppings:.
• Combine sour cream and sugar in bowl.
• Spoon sour cream topping over cheesecake.
• Bake 20 minutes.
• Chill cheesecake until cold, at least 6 hours.
• Garnish with mint leaves.