(Torta di Ricotta)
1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Grease and flour one 9-inch springform pan. Set aside.
Place the raisins in a small bowl. Cover with Grand Marnier and allow to macerate. Heat the oven to 325 degrees F.
Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add the eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the raisins and pine nuts.
Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle - about 1 hour and 10 minutes.
Posted by FootsieBear at Recipe Goldmine May 13, 2001.