Honey-Almond Cheesecake
Makes 9 to 12 servings

CRUST:

1 c. sifted flour
¼ c. sugar
Dash of salt
¼ c. butter
1 beaten egg
½ c. raisins

FILLING:

3 c. ricotta cheese
4 eggs
½ c. Greek honey
¼ c. sugar
1 tsp. grated lemon peel
½ tsp. vanilla
Dash of salt
¼ c. slivered almonds, toasted

Mix together flour, sugar and salt. Cut in butter u ntil mixture resembles coarse crumbs. Blend in egg. Press dough onto
the bottom and sides of an 8x8x2-inch baking dish. Bake in a preheated 400 degree oven for 15 minutes. Cool. Sprinkle
raisins on bottom crust.

Beat cheese until very creamy and smooth. Add eggs, one at a time, beating well after each addition. Add honey, sugar,
lemon peel, vanilla and salt. Continue to beat until very creamy. Pour filling in crust. Sprinkle with almonds. Lower
temperature to 325 degrees and bake for 40 minutes, or until filling is set.