Ricotta Cheesecake with Chocolate

RICOTTA CHEESECAKE WITH CHOCOLATE

1 Tbsp. sugar
1 Tbsp. dry unseasoned bread crumbs
1 container (15 oz.) ricotta cheese
1/2 cup sugar
2 tsp. grated lemon peel
4 egg yolks
1/2 cup flour
1/2 cup finely chopped candied fruit
1 1/2 oz. semisweet chocolate, grated
2 egg whites

Heat oven to 350 degrees. Grease round pan, 9 x 1 1/2 inches. Mix 1 Tbsp. sugar and the bread crumbs. Coat pan with sugar mixture. Mix cheese, 1/2 cup sugar and the lemon peel in medium bowl. Stir in egg yolks, one at a time. Stir in flour, candied fruit and chocolate. Beat egg whites in medium bowl on high speed until stiff. Fold cheese mixture into egg whites. Pour into pan. Bake about 45 minutes or until set and edge is light brown. Refrigerate until cool. Loosen edge; remove cake from pan. Cover and refrigerate until chilled. Garnish with whipped cream if desired. Makes 8 servings.