classic ricotta cheesecake

The ricotta cheese, golden raisins, and candied orange peel give this recipe old-worid Italian flavor.

Prep: 30 min.

Bake: 70 min.

M akes 12 servings

Vi,

cup Fine dry bread

crumbs

2 15-oz. cartons ricotta

cheese

7 4

cup

sugar

Va

cup milk

2 Tbsp. ail-purpose flour

4 egg yolks

V

4

cup golden raisins

2 Tbsp, diced candied

orange or lemon peel

1 tsp. Finely shredded

lemon peel

4 egg whites

£

Preheat oven to 350°F. Butter bottom and side

of

8

-inch springform pan. Sprinkle crumbs over

side to coat; shake remaining crumbs over bottom.

2

In large bowl, combine ricotta cheese, sugar,

milk, and flour. Beat with electric mixer until

smooth. Add egg yolks all at once; beat on low

speed just until combined. Stir in raisins, candied

orange peel, and shredded lemon peel. Wash

beaters. In another large bowl, beat egg whites

until stiff peaks form. Fold beaten whites into

ricotta mixture. Spoon into prepared pan.

3

Place pan in shallow baking pan. Bake about

70 minutes or until center appears nearly set when

gently shaken. Cool on wire rack for 15 minutes.

Loosen cheesecake; cool for 30 minutes. Remove

side of pan; cool. Cover and chill for 4 to 24 hours.

PER SERVING: 232 cal.,

12

g total fat (7 g sat. fat), 107 mg chol., 150 mg sodium,

21

g carb., Og fiber,

11

g pro.

cooking lesson

Slicing cheesecake doesn't need to

be a challenge. Just dip the knife

into warm water before each cut.

O r use unflavored dental floss and

a back-and-forth sawing motion to

create even, smooth pieces. Dental

floss works especially well to cut soft

cheesecakes and extra-thin slices.

1

5

great cheesecakes