Cook The Book: Baked Breakfast Cheesecake

• 21 ounces ricotta cheese or cream cheese, or soft, very mild goat cheese (preferably unsalted)
• 5 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons quick oats, fine semolina, or whole-wheat pastry flour
• A good pinch of sea salt
• 1/2 cup superfine sugar
• 2 eggs, lightly beaten
• Finely grated zest of 2 small oranges, plus 1 tablespoon juice
• 3 tablespoons raisins (optional)
• Fresh fruit or fruit compote
• Yogurt or sour cream (optional)

1. Preheat the oven to 325u0b0F.
2. Generously butter a 9-inch springform cake pan.
3. Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal, semolina, or flour, salt, sugar, eggs, and orange zest and juice, and mix well (feel free to whiz the ingredients in a food processor). Fold in the raisins, if using.
4. Spoon the mixture into the prepared pan and bake for about 25 minutes, until just set, with a slight wobble in the center.
5. Serve hot, warm, or at room temperature with some fresh fruit or fruit compote, and, if you like, yogurt or sour cream.

ricotta cheese, unsalted butter, oats, salt, sugar, eggs, oranges, raisins, fresh fruit, sour cream

Taken from www.seriouseats.com/recipes/2011/04/baked-breakfast-cheesecake-recipe.html (may not work)