Ricotta Raisin Cheesecake
Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999
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- Recipe categories: Fruit, Raisins, Dairy, Cheese, Ricotta,
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Total Reviews: 3
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By jakeb515_11732625
Stevenson Ranch, CA
on March 14, 2009
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I was quite pleased with your Ricotta Cheesecake Gale, and will make it again. I found some ricotta at our local Italian Deli and I think using the best ingredients makes the world of difference. The cheesecake really taste much better the second day...try this one, its a real winner and very easy to make! I'm making it again this weekend. Thanks Gale!!!
By bandgeek122790_...
Sweetwater, TN
on December 01, 2004
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This cheese cake is one of the best cheese cakes I have EVER ate, and I have ate some darn good ones. The whipped egg whites makes the filling sorta light and fluffy. A couple of times, I have added fresh berries and different liquors to the filling to give it an extra kick. Whatever extra you add, you can't go wrong with this dessert.
By danerat_368759
Norco, CA
on October 18, 2004
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I used Splenda 1 1/2 cup instead of sugar to cut calories,plus lemon peel grated. It is good not as rich or heavy as with cream cheese. I did it with out crust for lo carb diet. Good light easy dessert.