Preparation:
3/4 Cup graham cracker crumbs
2 Teaspoons vegetable oil
3/4 Cup plus 2 tablespoons sugar
1/2 Cup golden raisins
3 Tablespoons Amaretto -- Marsala or brandy
1 Container part-skim ricotta cheese -- (15 ounce)
1 Cup low-fat (1 percent) cottage cheese
3 Tablespoons flour
2 Whole eggs -- well beaten
3 egg whites
3/4 Teaspoon grated orange zest
3/4 Teaspoon grated lemon zest
3/4 Teaspoon vanilla extract
2 Tablespoons confectioners' sugar
Preheat the oven to 375 degrees F.
Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray.
In a small bowl, combine the crumbs, oil and 2 tablespoons of the sugar.
Press
the crumb mixture into the bottom and up the sides of the prepared pie
plate.
Bake for 8 minutes to set the crust. Cool on a wire rack.
Meanwhile, in a small bowl, combine the raisins and Amaretto; set aside.
In a large bowl, combine the ricotta, cottage cheese, remaining 3/4 cup
sugar,
flour, whole eggs, egg whites, orange zest, lemon zest and vanilla. Stir in
the raisins and Amaretto.
Pour the cheese mixture into the prepared crust; bake for 35 minutes. Reduce
the oven temperature to 250 degrees F and bake for 12 minutes or until the
cheesecake is just set and the edges are slightly brown or a cake tester
inserted in the center of the cake comes out clean. Cool slightly and either
serve at room temperature or chill and serve cold. Just before serving, dust
the top of the cake with the confectioners' sugar. Makes 12 servings.
Note: You can also make the crust with Italian almond-flavored cookies by crushing 12 large cookies in a food processor (about 3/4 cup crumbs). Stir the crumbs together with the oil called for in the recipe. Omit the 2 tablespoons of the sugar used in the graham cracker cr |
