Ricotta and almond cheesecake

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Prep Time: 00:25
Servings: 8
Cooking Time: 01:30
  • 250ml - sugar
  • 90ml - cake flour
  • 100ml - peeled almonds, roasted and chopped
  • 125ml - sultanas (marinated in a little sweet wine or brandy)
  • 1ml - salt
  • 1kg - ricotta cheese
  • 6 - extra-large eggs at room temperature
  • 5ml - finely ground cinnamon
  • 5ml - nutmeg, grated
  • 10ml - vanilla essence
  • - peel of one lemon, finely grated
  • - peel of one orange, finely grated
Serve this cake at a brunch, or as a dessert with sweet winter fruits and a dessert wine.
Preheat the oven. Grease a 23cm springform pan and sprinkle a little flour over; turn upside down to tap out surplus flour.

Mix the sugar, flour, almonds, sultanas and salt in a bowl and set aside.

Spoon the ricotta cheese into a mixing bowl and add the eggs one by one, beating continuously. Add the sugar mixture and beat through.

Add the spices, flavouring, and orange and lemon peel, and mix well.

Pour into the prepared pan and place in the oven. Bake for about 1½ hours, until firm in the centre and golden brown on top. Test with a skewer and, if it’s not going to be served immediately, refrigerate. Serve lukewarm or at room temperature, sifting over a little castor sugar just before serving.
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April 2023

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