Baked Ricotta Cheesecake

05/06/2013

1/2 cup sultanas or raisins
1/2 cup rum and/or marsala or other favourite liqueur
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 cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup nuts (almonds, walnuts, pine nuts lightly roasted)

Grease a baking dish or small ramekins. Set aside.

Place the raisins in a small bowl. Cover with liqueur and allow to macerate. Preheat the oven to 180C or 325F.

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. Bake until cheesecake is golden, and firm in the middle—about 45 minutes on 180C in a fan forced oven.

Serve warm or at room temperature with cream – or not.

 

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