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	<title>Fortuna Cooks</title>
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	<description>Fortuna California Cooks Tex Mex</description>
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		<title>California Raisin Cheescake</title>
		<link>http://www.fortunacooks.com/69/california-raisin-cheescake/</link>
		<comments>http://www.fortunacooks.com/69/california-raisin-cheescake/#comments</comments>
		<pubDate>Thu, 07 Feb 2008 00:49:34 +0000</pubDate>
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				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[California Cooks]]></category>
		<category><![CDATA[California Eggs]]></category>
		<category><![CDATA[California Raisin]]></category>
		<category><![CDATA[Car Truck]]></category>
		<category><![CDATA[Chill]]></category>
		<category><![CDATA[Cottage Cheese]]></category>
		<category><![CDATA[Crumbs]]></category>
		<category><![CDATA[Cup Salt]]></category>
		<category><![CDATA[Degree Oven]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Lemon Peel]]></category>
		<category><![CDATA[Mcphillips]]></category>
		<category><![CDATA[Purpose Flour]]></category>
		<category><![CDATA[Ricotta Cheese]]></category>
		<category><![CDATA[Serving Time]]></category>
		<category><![CDATA[Sieve]]></category>
		<category><![CDATA[Tablespoon]]></category>
		<category><![CDATA[Teaspoon Salt]]></category>
		<category><![CDATA[Teaspoon Vanilla]]></category>
		<category><![CDATA[Tex Mex]]></category>
		<category><![CDATA[Toothpick]]></category>
		<category><![CDATA[Whipped Cream]]></category>
		<category><![CDATA[Winnipeg]]></category>

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		<description><![CDATA[<br /><br />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 [...]<br /><br /><br /><br />]]></description>
			<content:encoded><![CDATA[<p>4 Eggs</p>
<p>1 Cup Salt</p>
<p>1/4 teaspoon Salt</p>
<p>1 1/2 pounds ( 3 cups) Ricotta Cheese ( or low fat cottage cheese) pressed through a fine sieve</p>
<p>1 cup heavy (Whipped Cream)</p>
<p>4 tablespoons sifted all purpose Flour</p>
<p>1 teaspoon Vanilla</p>
<p>3 tablespoons fresh Lemon Juice</p>
<p>1 tablespoon grated fresh Lemon Peel</p>
<p>1/2 cup seedless Calif. Raisans</p>
<p>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.</p>
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