Baked ricotta cheesecake
The ricotta in this recipe refers to the firm ricotta available from all delicatessens. Although the recipe will work with the tubs of soft ricotta, the cake tends to be a bit wet once cooled.
- 500 g ricotta
- 200 g almond meal
- 50 g caster sugar
- 100 g sultanas
- 4 egg yolks
- 1 teaspoon vanilla extract
- zest of 1 orange
- juice of 1 orange
- pure icing sugar, for dusting
Instructions:
- Preheat the oven to 130ºc. Grease and line the base of a baking dish or a springform cake tin with baking paper.
- Mix all the ingredients in a bowl and pour into the prepared dish.
- Place in the oven and bake for 1 hour or until the centre is just set. remove from the oven and cool on a wire rack.
- Â When cooled, dust with the icing sugar and serve.