Ricotta Cheesecake with Rum and Raisins

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...


Ingredients
1 sheet sweet butter pastry for the base
1 handful raisins (or sultana)
50 ml rum
3 eggs
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.

This recipe is for Sweet New Zealand #30, the blogging event open to all Kiwi bloggers (living in NZ or overseas) and expats blogging from NZ. I am the host for January, so if you like to enter a sweet recipe please contact me, or click here for the instructions. And if you need some inspiration Last month (December 2013) our host was Alice from Alice in Bakingland (check out her round up here). Also let me know if you are keen to be a host in 2014, and book a month!

Ciao
Alessandra


 Photos and recipes by Alessandra Zecchini ©