2 (8 oz.) pkg. cream cheese, room temperature
3/4 c. whipping cream
1/3 c. granulated sugar
2 eggs
2 tbsp. grated lemon peel
1 tbsp. lemon juice
1/2 c. raisins
1/4 c. cornstarch
Pastry, baked in a 9 inch springform pan
Powdered sugar

Preheat oven to 375 degrees. In a large bowl, beat cream cheese, cream, granulated sugar, egg, lemon peel, and lemon juice until blended and creamy. In a small bowl, toss raisins with cornstarch; fold into cheese mixture.

Pour cheese mixture into baked pastry shell; smooth top. Bake in preheated oven 40 minutes. Turn off oven; leave cheesecake in oven, with oven door slightly ajar, until cool. Refrigerate until served.

To serve, remove cheesecake from pan; place on a serving plate. Dust top with powdered sugar; score in a lattice pattern with a blunt knife. Makes 8-10 servings.

VARIATION: Peach or Apricot Cheesecake: Substitute 1 (8 ounce) can sliced peaches or apricot halves, drained and chopped, for raisins. Beat in cornstarch with cream cheese.