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
- Preheat oven to 350 degrees F. Brush an 8-inch springform pan with butter on the bottom and sides.
- Coat the bottom and sides with amaretto crumbs, tapping out the excess.
- Put the raisins in a small bowl, and pour the rum over them.
- Let soak while you make the filling.
- 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.
- Plop in the ricotta, mascarpone, and citrus zests.
- Strain into the batter the rum in which the raisins soaked, and mix on medium until smooth and fluffy, about another 2 minutes.
- Now fold in the raisins and pine nuts with a spatula.
- Put the springform pan on a baking sheet, and pour the batter into the pan, smoothing the top with a spatula.
- Bake until the edges are set and light golden, but the center is still a bit jiggly, about 1 hour and 15 minutes.
- 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)