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Ricotta Cheesecake (Torta di Ricotta)




  1. Grease and flour one 9-inch springform pan. Set aside.
  2. Place the raisins in a small bowl. Cover with Grand Marnier and allow to macerate.
  3. Heat the oven to 325 degrees F.
  4. Meanwhile, beat the ricotta cheese with an electric beater until fluffy.
  5. Add the eggs, one at a time.
  6. Add the sugar, flour, salt, cinnamon, nutmeg, vanilla extract and zest.
  7. Fold in the raisins and pine nuts.
  8. Pour batter into the prepared cake pan.
  9. Bake until cheesecake is golden, and firm in the middle - about 1 hour and 10 minutes.
  10. Serve warm.

Posted by FootsieBear at Recipe Goldmine May 13, 2001.


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