- Portion size 12 servings
- Credits : SPLENDA®
MethodIn 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.
Nutritional facts Per serving, about:
- Protein 10 g
- Calories 239.0
- Total fat 13 g
- Total carbohydrate 20 g