California Raisin Cheescake
4 Eggs
1 Cup Salt
1/4 teaspoon Salt
1 1/2 pounds ( 3 cups) Ricotta Cheese ( or low fat cottage cheese) pressed through a fine sieve
1 cup heavy (Whipped Cream)
4 tablespoons sifted all purpose Flour
1 teaspoon Vanilla
3 tablespoons fresh Lemon Juice
1 tablespoon grated fresh Lemon Peel
1/2 cup seedless Calif. Raisans
Press all but 3/4 cup of the crumbs firmly over bottom of a 9 inch spring-form pan. Bake in 350 F degree oven for 15 minutes or till lightly browned. Cool on a rack. In a large mixing bowl, beat eggs until light colored. Gradually add sugar, beating until the mixture is thick and light in color. Thoroughly beat in salt and ricotta cheese ( or cottage cheese), then cream. Beat in flour, vanilla and lemon juice. Fold in lemon peel and raisins. Pour over cooled crust. Sprinkle reserved crumbs evenly over top. Bake in a 350 degrees oven for 1 hour and 10 minutes ( or until toothpick inserted in center comes out clean). Turn off oven and leave oven door open, allow cake to cool in oven for about 2 hours. Cover cake and chill. At serving time ,remove sides of pan , and cut cake.
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