Lemon And Golden Raisin Cheesecake - cooking recipe

Ingredients

9 oz graham crackers, crushed
6 tbsp (3/4 stick) butter, melted
4 tsp unflavored gelatine
1 None lemon, peel grated and lemon juiced
2 pkg (8 oz each) cream cheese, at room temperature
1 can (14 oz) sweetened condensed milk
2/3 cup golden raisins
None None Lemon peel, cut into thin strips, to garnish

Preparation

Lightly grease and line bottom of an 8-inch springform pan with parchment paper. Mix 8 oz of the crushed graham crackers with the melted butter. Press into the bottom of the prepared pan. Refrigerate for 25-30 mins until firm.
Sprinkle the gelatine over the lemon juice in a small bowl; let stand for 1 min. Place the bowl in a pan of hot water and stir until gelatine is dissolved. Let stand for 5 mins until cool, but not set.
Meanwhile, beat the cream cheese, condensed milk and lemon peel in large bowl with an electric mixer until smooth and creamy. Stir in the golden raisins and then the cooled, dissolved gelatine. Pour over the crust. Refrigerate for 2 hours until firm.
To remove cheesecake from the pan, carefully run a hot knife around the edge of the cheesecake. Decorate with remaining graham crackers crumbs and lemon peel strips.