Italian Cheesecake

  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)

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