How to Make a Ricotta Cheesecake

My ricotta cheesecake has all the taste and less of the carbs!

The classic italian cheesecake is a sumptious dessert with TONS of carbs and calories.This has the same classic taste and consistancy with about half the bad stuff that you might as well apply right to your thighs! Enjoy!

Things You'll Need

• 1/4 cup dry bread crumbs
• 1/4 cup graham cracker crumbs
• Butter
• 8" springform pan
• 2 15oz cartons of Ricotta cheese
• 3/4 cup sugar
• 1/4 cup milk
• 2 tablespoons flour
• 4 eggs - separated
• 1/4 cup golden raisins
• 2 tablespoons candied orange and lemon peel - finely diced
• 2 teaspoons fresh grated lemon zest

Instructions

1. Preheat oven to 350 Butter bottom and sides of 8" springform pan. Combine bread crumbs and graham cracker crumbs and sprinkle over sides of pan. Shake remainder onto bottom of pan. (This will remain loose)

2. Combine ricotta cheese, sugar, milk and flour in large bowl. Beat until smooth. Add egg yolks and stir until just combined. Add raisins, candied peels and fresh grated lemon zest and stir slightly.

3. 

   In clean bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into ricotta mixture gently so as not to deflate the egg whites. Carefully pour into prepared pan.

4. Place pan on cookie sheet and bake about 70 minutes or until center appears almost set when shaken. Cool on wire rack for 15 minutes before loosening from sides of pan. Cool for an additional 30 minutes before removing pan sides. Cover and chill at least 5 hours before serving.

Tips & Warnings

• A tip for beating egg whites is to have them at room temperature. Also - your bowl and beaters should be extremely clean and free of any water or grease. This will help them to beat up to stiff peaks easily.

• Be careful not to overbeat the egg whites. Overbeaten whites tend to seperate.