This cheesecake, quite different from its American counterpart, reminds Joan Nathan of many she has eaten throughout France, including the one at Finkelsztajn’s Delicatessen in Paris.

Ingredients:

Butter for greasing the pan

1/2 cup milk

16 ounces ricotta cheese

1 cup creme fraiche

5 large eggs,separated

2/3 cup sugar

Zest and juice of 1 lemon

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour

1/2 cup raisins (optional)

Directions:

Preheat the oven to 350 degrees. Butter a 10-inch springform pan.

Beat together the milk, ricotta cheese, creme fraiche, egg yolks, sugar, lemon zest and juice, vanilla, and salt in the bowl of an electric mixer or another large bowl.

Toss the flour with the raisins, if using, and beat into the cheese batter.

In a clean bowl with clean beaters, beat the egg whites to stiff peaks. Gently fold them into the cheese batter in three batches. Pour into the greased pan and bake for 40 minutes, or until golden and firm in the center. Allow to cool for at least 20 minutes before unmolding.

Yield: 8-10 servings