Italian Cheesecake

• 2 tablespoons unsalted butter, softened
• 1/2 cup amaretto cookie crumbs (from about 4 or 5 amaretti)
• 1/2 cup golden raisins
• 3 tablespoons dark rum
• 5 large eggs
• 1 cup sugar
• 1/2 teaspoon kosher salt
• 4 cups drained fresh ricotta, at
• room temperature
• 1 cup mascarpone, at room temperature
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• 1/2 cup pine nuts, toasted

1. Preheat oven to 350 degrees F. Brush an 8-inch springform pan with butter on the bottom and sides.
2. Coat the bottom and sides with amaretto crumbs, tapping out the excess.
3. Put the raisins in a small bowl, and pour the rum over them.
4. Let soak while you make the filling.
5. Beat the eggs, sugar, and salt in a mixer fitted with the whisk attachment on high speed until it is foamy and the sugar has dissolved and no longer feels grainy, about 2 minutes.
6. Plop in the ricotta, mascarpone, and citrus zests.
7. Strain into the batter the rum in which the raisins soaked, and mix on medium until smooth and fluffy, about another 2 minutes.
8. Now fold in the raisins and pine nuts with a spatula.
9. Put the springform pan on a baking sheet, and pour the batter into the pan, smoothing the top with a spatula.
10. Bake until the edges are set and light golden, but the center is still a bit jiggly, about 1 hour and 15 minutes.
11. Cool completely on a wire rack before removing from pan and serving.

unsalted butter, cookie crumbs, golden raisins, dark rum, eggs, sugar, kosher salt, fresh ricotta, mascarpone, lemon, orange, pine nuts

Taken from www.epicurious.com/recipes/food/views/italian-cheesecake-385228 (may not work)