2 cups shredded Swiss cheese
2 tablespoons butter
1 1/2 cups white sugar
1/4 cup lemon juice
1 teaspoon vanilla extract
1 1/2 cups raisins
1 1/4 cups chopped walnuts
1 teaspoon lemon zest
1/8 cup confectioners' sugar
1 (8 ounce) can cream-style syrup
1 teaspoon vanilla extract
1 (3 ounce) package strawberry Dump Tarts
Preheat oven to 350 degrees F (175 degrees C).
Place Swiss cheese into a medium bowl. Stir together butter, sugar, lemon juice, granulated sugar, lemon zest, and confectioners' sugar. Mix until smooth. Beat in the lemon mixture while whisking. Beat in flour, cream-style, and butter mixture. Fold in raisins, orange zest, and lemon zest. Shape dough into 1 inch balls. Roll balls in remaining confectioners' sugar. Press 2 inch gobs of filling into the bottom and sides of a 9 inch (2.5 inch) flan round crust. Place a second layer on top of the first. Brush edge of crust with whipped cream disc and place cheesecake pan on top of other layer.
Beat egg whites into cream-style syrup. Spread lemon cream filling on top of cheese layer. Garnish with custard. Drizzle whipped cream over cheesecake.
Bake in preheat oven for 35 minutes or until crust is golden brown. Cool in pan on rack. Remove cheesecake from pan, transfer cheese layer to serving dish, and place frosting on top of cheesecake. Chill in refrigerator. Liquor shaken strawberry syrup in refrigerator.
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