Ricotta cheesecake

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 13
Servings 10
Time 20

Ingredients

  • 45
    ml
    orange liqueur or brandy
  • 100
    ml
    sultanas or seedless raisins
  • 700
    g
    ricotta cheese
  • 4
    extra-large eggs
  • 150
    ml
    sugar
  • 60
    ml
    cake flour
  • 5
    ml
    salt
  • 3
    ml
    ground cinnamon
  • 5
    ml
    nutmeg
  • 3
    ml
    vanilla essence
  • 1
    grated rind of small orange
  • 1
    grated rind of small lemon
  • 100
    ml
    almond flakes, lightly toasted
 

Method

70
 
Pour the liqueur or brandy over the sultanas or raisins and leave to stand until the fruit is soft and plump.
Preheat the oven to 160°C and line a 22 cm springform tin with baking paper.
Grease the paper.
Beat the ricotta cheese with an electric beater until smooth.
Add the eggs one by one while beating continuously.
Add the sugar, flour, salt, cinnamon, nutmeg, vanilla essence and citrus rind and mix well.
Fold in the soaked sultanas and toasted almonds and turn the mixture into the prepared tin.
Bake for about 70 minutes or until firm in the centre.
Serve the cheesecake lukewarm.
 

Read more on: bake  |  dairy
 

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