Ricotta Cheesecake

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This recipe makes 12 servings

Nutritional Info
Per serving, about:	-
cal	239239 cal
total fat	13 g13g total fat
carb	20 g20g carb
pro	10 g10g pro

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 cup graham cracker crumbs 1 1cup cupgraham cracker crumbs
2 tbsp butter , melted2 2tbsp tbspbutter, melted
Filling:
2/3 cup golden raisins 2/3 2/3cup cupgolden raisingolden raisins or candied citrus peel
1 container (475 g) ricotta cheese 1 1container (475 g) container (475 g)ricotta cheese
8 oz (250 g) light cream cheese , softened8 8oz oz(250 g) light cream cheese, softened
2/3 cup (160 mL) Splenda® No Calorie Sweetener, Granular , Granulated2/3 2/3cup cup(160 mL) Splenda® No calorie Sweetener, Granular, Granulated
3 eggs 3 3eggeggs
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1/4 tsp salt 1/4 1/4tsp tspsalt

Preparation

In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 9-inch (2.5 L) springform pan. Place pan on large square of heavy-duty foil; press foil up around side of pan. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.

Filling: In heatproof bowl, cover raisins with boiling water; let stand for 10 minutes to soften. Drain and set aside. (If using candied peel, omit soaking.)

In food processor, pur?together ricotta cheese, cream cheese and
SPLENDA® Granulated until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, lemon rind, vanilla and salt. Fold in raisins. Pour over crust.

Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in 325°F (160°C) oven until set at edge but still slightly jiggly in centre, 50 to 60 minutes. Remove pan from water. Run knife around edge of cake; remove foil and let cool on rack. Cover and refrigerate for 8 hours. Remove side of pan.

Additional information : Serve cheesecake on a glass platter, to give an extra frosty appeal.

For more recipes, tips and information about SPLENDA®, click here

Source : SPLENDA®