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
cup Fine dry bread
2 15-oz. cartons ricotta
2 Tbsp. ail-purpose flour
4 egg yolks
cup golden raisins
2 Tbsp, diced candied
orange or lemon peel
1 tsp. Finely shredded
4 egg whites
Preheat oven to 350°F. Butter bottom and side
-inch springform pan. Sprinkle crumbs over
side to coat; shake remaining crumbs over bottom.
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.
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.,
g total fat (7 g sat. fat), 107 mg chol., 150 mg sodium,
g carb., Og fiber,
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.