Ricotta Cheesecake

By ClaudiaJan

Ingredients

• Unsalted butter, softened for pan
• Plain dried breadcrumbs, for pan
• 1 cup golden raisins
• 1/3 cup all-purpose flour
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• 3 1/3 cups ricotta cheese, preferably whole-milk (2 containers, 15 ounces each)
• 1 cup sugar
• 1/2 teaspoon salt
• 6 large eggs
• 1 teaspoon vanilla extract

Details

Servings 10
Preparation time 20mins
Cooking time 90mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees. Butter a 9-inch springform pan, and dust with breadcrumbs, tapping out excess. In a small bowl, stir together raisins, flour, and zests; set aside.

With an electric mixer, beat ricotta, sugar, and salt until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, add flour mixture, and beat just until smooth (don't overmix).

Pour mixture into prepared pan; place on a rimmed baking sheet. Bake until cake is browned and jiggles only slightly when shaken, 60 to 70 minutes. Cool completely in pan; unmold to serve. Serve chilled or at room temperature.