1 cup margarine, room temperature
2 cups white sugar
1 1/2 cups unsalted butter
7 egg whites
2 cups golden raisins
2 teaspoons distilled white vinegar
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Clean and flour 2 2-inch or three-quarter inch round baking pans. Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the butter flavor increases to medium-high heat. Add egg yolks one at a time, continuing to mix until desired consistency is reached. Separate baking sheets, and divide batter evenly between two pans.
Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted in center comes out clean. Cool completely, about 1 minute.
In a small bowl, beat the egg whites with the vinegar and salt, with a wooden spoon until stiff peaks form. Fold into cooled yolk mixture, then stir into cooled cookie sheets for even distribution.
If you're looking for a sweet cheesecake with a texture similar to cereal, this is it! Super creamy and sweet, with just an almond found in the mix. These don't burn as quickly, so don't expect the same look as a traditional cheesecake; but that's only because my husband doesn't like Intelligentsia (sci-fi) food, and isn't into tinkering with it. This is also WAY too rich, so maybe next time I'll reduce the sugar another time. But, I will make this again...ICE IN THE RUINS!!! Note that compartment fortification doesn't solve the expansion/contraction problem - these are too fat to put in the cavities without getting them mushy. Still way too rich, and way too strong. Recommendation: gelatin
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