Simple Italian Cheesecake - Ricotta and Raisins
Ricotta cheesecake is a typical dessert of Roman cuisine usually eaten at the end of a Sunday meal. This recipe is very similar to the classic American cheesecake where the difference is in the chosen cheese
250 gr of dry biscuits 3 eggs 100 gr of sugar 1 tablespoon of lemon juice grated peel of a lemon vanillin or vanilla 3 tablespoons of raisins 120 g of butter 500 gr of ricotta 2 tablespoons of flour 1 teaspoon baking powder
PREPARATION Finely chop the biscuits in a food processor and cut the butter into small pieces and put it to melt in a small pot or, directly in the microwave, inside a suitable cup.
Put butter and chopped biscuits inside a large bowl, and mix well. Cover a round baking pan with baking paper, possibly with a hinged opening (22-24 cm in diameter) Press the biscuit mixture uniformly on the bottom of the pan. Place the ricotta inside a bowl together with the sugar and a pinch of salt. Work well with a fork until you get a smooth cream. Add the remaining ingredients and mix with an electric mixer.
Place the pan in a preheated oven and cook at 180 ° C for about 30 minutes. To check the cake for the toothpick test. Just stick a toothpick into the center of the cake and check it out. If it comes out clean, the cake is done.