Baked Ricotta Cheesecake

• 12 oz reduced fat ricotta cheese
• 3 eggs, separated
• 1/2 cup sugar
• 3 T dark rum
• 1 t vanilla
• finely grated peel of 2 lemons
• 2 oz ground almonds
• 2 oz golden raisins, soaked in warm water and drained
• fresh seasonal fruit, to serve

1. Preheat oven to 350 degrees
2. Grease, lightly flour and line bottom of an 8 inch springform pan.
3. Sieve the ricotta into a large bowl and beat in the egg yolks and sugar. Beat in rum, vanilla snd lemon peel. Fold in almonds and raisins.
4. Whisk the egg whites until soft peaks form, then gently fold into cheese mixture.
5. Gently spoon into prepared pan and level the surface. Bake 30-40 minutes until firm and slightly shrunken from the sides of pan. open the oven door, turn off heat and leave cheesecake inside to cool completely, the chill in refigerator.
6. To serve, remove cheesecake from pan and top with seasonal fruit. Dust with powdered sugar if desired

ricotta cheese, eggs, sugar, t, vanilla, lemons, ground almonds, golden raisins, fresh seasonal fruit

Taken from www.epicurious.com/recipes/member/views/baked-ricotta-cheesecake-50074626 (may not work)