Ricotta Cheesecake

We love to serve this special cheesecake, laced with apricots and raisins, for Easter dessert.


1 9-inch graham cracker crust found in the baking aisle


1/3 cup golden raisins

1/3 cup dried apricots, diced

1/3 cup dark rum or orange juice

3 ounces cream cheese, softened


16 ounces part-skim ricotta cheese

1/4 cup plain low fat yogurt

1/4 cup flour

1 large egg

2 large egg whites

1 Tablespoon lemon juice

1 Tablespoon lemon zest

1/8 teaspoon salt

3 Tablespoons pine nuts

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Preheat oven to 325°.
Combine raisins, apricots and rum in a small saucepan over low heat until just warm. Remove from heat and set aside for 30 minutes. Drain.
In a food processor or an electric mixer, beat cream cheese until smooth. Add honey and beat until creamy. Incorporate next 8 ingredients, beating until blended.
Pour batter into graham cracker crust. Sprinkle top with pine nuts and bake for 45-55 minutes. Cheesecake will be slightly wobbly in center. Turn off oven. Leave cheesecake inside with door closed for 30 minutes.
Remove from oven. Cool completely on wire rack. Serve at room temperature, or refrigerate.
Serves 8.