Every time we go to Italy, I return home, inspired by Italian recipes. An Italian cheesecake - torta di ricotta - is a lovely dessert. It is not as rich as, for example, New York cheesecake, because it doesn't have the crushed biscuit base and uses less sugar.
I haven't baked a cheesecake for ages, and wanted to cook it ever since we came back from our trip.
Ricotta cheesecake (serves 6-8)
zest of 1 lemon
150g caster sugar
75g softened butter
450g ricotta cheese (almost 2 tubs)
2 medium eggs
1tsp baking powder
1tsp vanilla essence
icing sugar, to sprinkle on the top
Depending on which sultanas you're using, you might want to soak them in hot water for quarter of an hour, if they look too dry. I still have some of sultanas left from before Christmas, when I bought a big bag to make mincemeat. They are quite plump, so I didn't think they need soaking.
Grate the lemon zest into a deep mixing bowl, add the caster sugar, softened butter and mix well. Beat in the eggs, one at a time. Add the ricotta, baking powder, vanilla and cornflour. Finally add the sultanas and mix well.
Pour the cake mix into an oiled spring cake tin, place the tin into the oven preheated to 180C. Bake the cake for an hour. When you take the tin out, the cake might still look wobbly, but it should be cooked. Let it cool for 15 minutes before taking the cake out of the tin.
Sprinkle with icing sugar before serving.
Since I managed to use some of the sultanas (not finished yet the bag), I'm adding this recipe to #KitchenClearout linky run by Cheryl from Madhouse Family Reviews.