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2 cups flour
1/2 cup butter, room temperature
1/3 cup sugar
1 egg
1 tsp vanilla extract

1 lb. ricotta cheese
10 oz Neufchatel cheese
1/2 cup vegetable oil
1 and 1/4 cups sugar
3 eggs, separated
1/2 cup cornstarch
1 tsp finely grated lemon peel
2/3 cup currants or golden raisins, if desired

Grease a 10-inch springform pan; set aside. In a large bowl, beat
together flour, butter, 1/3 cup sugar, 1 egg and vanilla. Form
pastry into a ball; wrap and refrigerate until chilled through.
Roll out chilled pastry on a lightly floured surface. Line bottom
and side of greased pan. Lightly prick pastry with a fork. Preheat
oven to 350 F.

In a blender or food processor, combine cheeses, oil, 1-1/4 cup
sugar, egg yolks, cornstarch and lemon peel. Process thoroughly.
In a medium bowl, beat egg whites until stiff peaks form. Fold
beaten egg whites into cheese mixture. Fold in currants or raisins,
if desired. Spoon filling into pastry-lined pan; smooth surface.
Bake 1 hour. Turn oven heat off, but do not open oven door. Let
stand in warm oven to cool. When cool, remove pan side. Slice
and serve. Makes 1 10-inch cake.


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