December 24, 2013
1 cup Christmas mince or raisins/sultanas/nuts in a cup of rum/brandy/port
750g ricotta cheese
6 eggs, at room temperature
1 cup sugar
1/3 cup almond meal or any all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Grease a baking dish or small ramekins. Set aside.
Preheat the oven to 180C or 325F.
If using raisins/sultanas/nuts place in a small bowl.
Cover with liqueur and allow to macerate.
Meanwhile, beat the ricotta cheese with a beater until smooth and start to add the eggs, one at a time.
Add the sugar a little at the time, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the fruit and nuts.
Pour the creamy batter into the prepared baking dish or for individual serves in ramekins.
Bake until cheesecake is golden, and firm in the middle.
This will take about 45-55 minutes in a large baking dish or 35-45 minutes in ramekins.
The cheesecake scooped out and served warm with ice cream
or served cold the next day like a semi-freddo is simply delicious.
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