Lemon Cheesecake

Preheat the oven to 350 degrees F. Lightly butter or oil a 10-inch springform pan. Remove the bottom disk.

Roll and trim the dough so it fits the bottom of the springform pan. Place the dough on the bottom disk of the pan, then bake for 8 to 10 minutes, until lightly browned. Cool on a rack, then return the bottom to the springform pan with the dough on it to the springform collar and secure it in place. Lower the oven temperature to 325° F.

TO MAKE FILLING: In a large bowl, beat the cream cheese until fluffy. Continue beating and pour in the sweetened condensed milk. Scrape the batter from the sides of the bowl, then beat in the egg yolks, one at a time. Mix in the lemon zest and raisins. In another bowl, beat the egg whites until stiff. Fold half of the beaten egg whites into the cream cheese mixture, then fold in the remaining half.

Spread the batter into the prepared crust and bake for 1 hour. Cool the cake on a rack, then chill.

TO SERVE: Remove the cake from the springform, then dust with the confectioners’ sugar.