Cassola Ricotta Cheesecake
3 cups whole milk ricotta (drained in a cheesecloth or fine sieve for 1 hour)
¾ cup sugar
3 large eggs
1 Tbsp cornstarch
2 Tbsp vanilla
2 Tbsp orange liqueur or rum
1/3 cup golden raisins
1 pinch of salt
In a small bowl, combine the raisins and liquor and allow to soak for 1 hour.
Preheat oven to 350°F degrees.
Lightly grease a springform pan and line the bottom and sides with parchment paper.
In the bowl of a stand mixer, add eggs and sugar, beat on medium speed until mixture is pale yellow.
Add the ricotta, cornstarch, vanilla and salt. Continue beating for an additional 3 minutes until fluffy.
Add the raisins and liqueur and use a spatula to gently combine.
Pour into prepared pan and bake for 60 minutes or until the center barely jiggles.
Allow to cool on a wire rack for one hour, then place in the refrigerator for two hours, or overnight.
Decorate with orange slices or any other fruit. Sprinkle powdered sugar on top.
Serve with fruit and whipped cream.
