Ricotta Cheesecake

• 2 cups graham cracker crumbs
• 2 tablespoons butter, melted
• 23 cup golden raisins or 23 cup candied peel
• 1 (475 g) container ricotta cheese
• 8 ounces light cream cheese, softened
• 23 cup Splenda granular, no calorie artificial sweetener
• 3 eggs
• 12 cup light sour cream
• 3 tablespoons flour
• 1 tablespoon lemon rind, grated
• 12 teaspoon vanilla
• 14 teaspoon salt

1. CRUST:.
2. In bowl, stir graham cracker crumbs with butter until moistened; press into bottom of greased 9-inch springform pan.
3. Place pan on large square of heavy-duty foil, press foil up around sides of pan.
4. Bake in 350F oven until firm, about 8 minutes.
5. Let cool.
6. FILLING:.
7. In heatproof bowl,cover raisins with boiling water, and let stand for 10 minutes to soften.
8. Drain and set aside.
9. (if using candied peel, omit soaking).
10. In food processor, puree together ricotta cheese, cream cheese, and Splenda until smooth.
11. Blend in eggs, one at a time.
12. Blend in sour cream, flour, lemon rind, vanilla, and salt.
13. Fold in raisins.
14. Pour over crust.
15. Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch up sides.
16. Bake in 325F oven until set at edges but still slightly jiggly in center, 50-60 minutes, Remove pan from water.
17. Run knife around edge of cake; remove foil and let cool on rack.
18. Cover and refrigerate for 8 hours.
19. Remove side of pan.

graham cracker crumbs, butter, golden raisins, ricotta cheese, light cream cheese, splenda, eggs, light sour cream, flour, lemon rind, vanilla, salt

Taken from www.food.com/recipe/ricotta-cheesecake-336190 (may not work)