Fortuna Cooks

4 Eggs

1 cup Sugar

1/4 teaspoon salt

1 1/2 pounds ( 3 cups) Ricottia Cheese ( or low fat cottage cheese, pressed through a fine sieve)

1 cup (Whipping Cream)

4 tablespoons sifted all purpose Flour

1 teaspoon Vanilla

3 tablespoons fresh Lemon Juice

1 tablespoon grated fresh Lemon Peel

1/2 cup seedless California Raisins

Press all but 3/4 cup of the crumble firmly over bottom of a 9 inch spring form pan. Bake in 350 degrees F oven for 15 minutes or until lightly browned. Cool on a rack. In a larger mixing bowl beat the eggs until lightly coloured. Gradually add sugar, beating until the mixture is thick and light. Thoroughly neat in salt and Ricotta ( or cottage cheese) then cream. Beat in flour , vanilla and lemon juice. Fold in lemon peel and raisins. Pour over cooled crust. Sprinkle reserved crumbs evenly over top. Bake in a 350 degrees oven for 1 hour and 10 minutes ( or until toothpick inserted in center comes out clean). Turn off oven and leave oven door open , allow cake to cool in oven for about 2 hours. Cover cake and chill. At serving time, remove sides of pan , and cut cake.

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Fortuna California Cooks
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