Ricotta Cheesecake

Directions

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