Ricotta and almond cheesecake

Home
8 servings Prep: 25 mins, Cooking: 1 hr 30 mins
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Serve this cake at a brunch, or as a dessert with sweet winter fruits and a dessert wine.

By Food24 May 04 2015
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Ingredients (12)

250 ml sugar
90 ml flour — cake
100 ml almonds — roasted, chopped
125 ml sultanas — marinated-sweet wine,brandy
1 ml salt
1 kg ricotta cheese
6 eggs — extra-large at room temperature
5 ml cinnamon — ground
5 ml nutmeg — grated
10 ml vanilla — essence
lemon peel — finely grated
orange — peel, grated
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Method:

Preheat the oven. Grease a 23cm springform pan and sprinkle a little flour over; turn upside down to tap out surplus flour.

Mix the sugar, flour, almonds, sultanas and salt in a bowl and set aside.

Spoon the ricotta cheese into a mixing bowl and add the eggs one by one, beating continuously. Add the sugar mixture and beat through.

Add the spices, flavouring, and orange and lemon peel, and mix well.

Pour into the prepared pan and place in the oven. Bake for about 1½ hours, until firm in the centre and golden brown on top. Test with a skewer and, if it’s not going to be served immediately, refrigerate. Serve lukewarm or at room temperature, sifting over a little castor sugar just before serving.

Words and image: Home magazine

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