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 | 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 2 containers (15 ounces each) ricotta cheese, preferably whole-milk (3 1/3 cups)
1 cup sugar 1/2 teaspoon salt 6 large eggs 1 teaspoon vanilla extract
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| Ricotta Cheesecake
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| | Serves 10 | Prep Time: 20 minutes | Total Time: 1 hour and 30 minutes |
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- Preheat oven to 350°. 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.
Per serving: 350 calories; 15 grams fat; 14.6 grams protein; 40.6 grams carbohydrates; 1 grams fiber
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