I love ricotta cheesecake, and it has less calories that regular cheesecake. This recipe is very simple and calls for many variations: here I used rum and raisins, but it is great with lemon zest, or vanilla, or candied citrus peels...
1 sheet sweet butter pastry for the base
1 handful raisins (or sultana)
50 ml rum
3 tbsp sugar
500 g ricotta
Line a square or rectangular baking tin with baking paper and the sweet butter pastry, pinching the pastry so that it lightly comes up to the borders (it doesn't need to come up all the way through, just about 2 or 3 cm.). Soak the raisins with the rum. Beat the eggs with the sugar until they are foamy and pale yellow, then add the ricotta and beat for one more minute. Fold in the raisins and rum and pour over the pastry. Place immediately in a preheated oven at 160°C for approximately 45 minutes, or until the borders look golden. Let the cake cool down for several hours before cutting.
Photos and recipes by Alessandra Zecchini ©