Method
1. Step 1
Preheat oven to 375F
2. Step 2
Heat sherry and pour over sultanas to infuse for 15 minutes
3. Step 3
Put the ricotta, cream, lemon juice, lemon zest, eggs, sugar, cinnamon, vanilla and almond extract in a bowl and beat for about 4 minutes until very smooth and combined. Taste and add extra lemon juice if preferred.
4. Step 4
Add the sultanas and the rest of the sherry and the pine kernals, stir to incorporate.
5. Step 5
Taste the mixture at this stage and adjust the sweetness if required
6. Step 6
Spoon the mixture into the prepared sponge lined cake tin and bake for about 1 -1 ½ hours
7. Step 7
The top will turn a deep golden brown and puff up.
8. Step 8
Cool the cake on a rack for about 30 minutes. Then run a palette knife around the edge of the cake and remove from the spring form pan.
9. Step 9
This is best served slightly warm and not refrigerated
14TH NOVEMBER 2013
Lemon & Ricotta Cheesecake
Ingredients
Ingredients:
- Biscuit crumb base
Filling:
- 100g sultanas
- 100g toasted pine kernels
- 500g ricotta cheese – full fat
- Zest & Juice of large unwaxed lemon
- 1 pint double cream
- 4 large eggs
- 200g caster sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 150g self-raising flour
- 50ml sweet sherry or marsala
