This recipe is from a good friend...
Bern's Low Cal Cheese Cake
Cheesecake: 2 spring form pans, one small, one medium.
OR, cupcake tins with paper liners to same volume.
2 lbs part skim ricotta cheese
6 large eggs separated,
1/2 c flour
1-1/6 c Splenda
4 tbsp lemon juice [or 1/4 c]
1 to 2 tsp grated lemon rind
1/2 tsp coriander, powdered
1/2 tsp cinnamon
1/2 tsp salt.
1 c golden raisins, plumped with hot water, drained
Add 1 tsp rum to crushed graham crackers
Lightly oil bottom of springform pans or cupcake liners.
Cream the cheese, lemon juice, rind, egg yolks, Splenda, salt and
Spices. Add flour. Fold in raisins. Whip egg whites stiff and fold in.
Ladle into spring forms or cupcake papers.
Start oven at 350'F. Bake for ten minutes, set temp back to 300'F and bake
50 minutes [ten minutes less for cupcakes]. Turn off heat, leave in
oven with door closed for one more hour.
*Bern is a fabulous cook, but his instructions aren't all that clear. The graham crackers moistened with rum are for the crust, and are pressed into the pan before the filling goes in.
You can alter the seasonings and leave out the raisins if you wish.
We get by with a little help from our friends