I entered this cheesecake in a cheesecake contest at our local farmer's market but it only got honorable mention.  This recipe is very different from traditional cheesecake.  It is light and fluffy.  I love it!  It is also high in protein and a good source of calcium.  This recipe is adapted from the Ricotta cake recipe in the Moosewood Cookbook by Mollie Katzen.

Preheat oven to 375 degrees F.

4 large eggs, separated

4 cups ricotta cheese

3/4 cup sugar, sucanat, or 1/2 cup honey

1/3 cup white or sprouted wheat pastry flour

1 tsp vanilla extract

1/4 tsp almond extract

dash of salt

1/2 tsp orange rind

1 tsp lemon rind

1/2-1/4 golden raisins, soaked in hot water for 15 min. and drained

1/2 cup slivered or sliced almonds

DIRECTIONS

Grease a 10 inch springform pan and dust with ground almonds.

Beat egg whites until stiff.

Beat in a separate bowl, ricotta, yolks, sweetener of choice and flour.  Beat well. 

Stir in extracts, salt, rinds, almonds and raisins.

Gently fold in beaten egg whites.  Gently pour into springform pan.

Bake 50 minutes.  Turn over off and open the door.  Leave the cake in oven another 15 minutes. Cool completely before refrigerating.  (Best served chilled.)

• Post A Comment! • Send to a Friend!