1/2 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon salt

2 tablespoons grated lemon zest

Powdered sugar (optional garnish)

Lemon leaves and berries (optional garnish)

1. In small bowl combine raisins and Marsala and leave to soften for 2 to 4 hours. Drain.

2. For pastry: Preheat oven to 400 F. Combine flour, salt, and sugar in food processor. Process a few seconds to blend. Add butter and egg yolk, and process until dough is just beginning to come together and will adhere when pinched.

3. Press about half the pastry onto the base of a 9-inch springform pan. Bake base without sides of pan for about 8 minutes or until pale brown. Cool. Attach springform sides to base and press remaining pastry inside rim about halfway up sides. Chill. Reduce oven temperature to 350 F.

4. For filling: With an electric mixer, beat cream cheese until soft in medium bowl. Add flour and sugar; mix well. Add egg yolks, sour cream, vanilla and salt; beat well. Stir in lemon zest and raisins.

5. With clean beaters, whip egg whites until stiff. Gently fold the eggs whites into cream cheese mixture. Pour into pan. Bake for 45 minutes. Cool to room temperature.

6. To serve, release sides of pan. Place dessert on cake platter or flat basket and surround with lemon leaves and berries. Dust with powdered sugar.

Advanced preparation: This dessert may be kept up to 8 hours in refrigerator. Bring to room temperature before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)