Ingredients
- 14 springform (pan)
- 8 one that fits comfortable your pressure cooker with about an to spare between the (into pan)
- 7 springform with (pan)
- 4 eggs (lightly beaten)
- 3 months
- 2 feet long by
- 1 authors note when you remove the aluminum foil cover after steaming
- 1 before (serving)
- 3/8 granola
- 2 1/2 cups water
- 15 oz crtn milk ricotta cheese (whole)
- 1 cup sugar
- 1/2 cup golden raisins
- 1/4 cup sour cream
- 3 oz pkg cream cheese
- 2 tablespoons all purpose flour
- 1 tablespoon lemon rind (grated)
- 8 packages this cheesecake may seem
- 1 slice choices raspberries fruit shaved chocolate anise seed (garnish sliced fresh)
- 1 slice foot wide
- 1 package sheet o aluminum foil so that no water seep in
- some room on top
Serving Suggestions: Serve this light and delicious cake at room temperature, a few hours after you make it. It firms up and becomes somewhat denser with ov ernight chilling -an appealing alternative. To appreciate the subtle lemony flavor, serve plain. For a more colorful version, garnish the top with raspber ries or sliced fresh fruit, or a sprinkling of shaved chocolate or anise seeds.
