Ricotta Cheesecake
1/4 C fine dry bread crumbs
2 15 oz cartons ricotta cheese
3/4 C sugar
1/4 C milk
2 T flour
4 egg yolks
1/4 C golden raisins
2 T diced candied orange or lemon peel
1 tsp finely grated lemon peel
4 egg whites
- Preheat oven to 350 F
- Butter bottom & sides of an 8 in spring form pan
- sprinkle bread crumbs over side to coat shake remaining crumbs over bottom
- in large bowl combine ricotta, sugar, milk, & flour
- Beat with electric mixer until smooth
- add egg yolks all at once, beat on low speed until just combined
- stir in raisins, candied orange peel and lemon zest
- in anothr 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 overnight