butter flavored cooking spray
1/4 cup graham cracker crumbs
1 (32 oz.) container Sargento part-skim ricotta cheese
1/2 cup sugar
1 large egg
2 egg whites
2 tbs. flour
2 tsp grated lemon peel
1 tsp rum extract
2 tbs. sliced almonds
5 maraschino cherries, chopped
1 tbs. raisins, chopped
Preheat oven to 350 degrees F. Blend the ricotta cheese, sugar, eggs, egg whites, flour, lemon peel and rum extract together in a food processor until smooth.
Pour the cheese mixture over the crumbs in the pan. Sprinkle with the almonds, cherries and raisins. Bake for 45 minutes. With the oven door closedd, turn off the oven, leaving the cheesecake in the oven for another 30 minutes. Remove from oven and cool in the pan on a wire rack for 30 minutes. Refrigerate overnight for easier slicing. Makes 12 servings, 4 points each.