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Italian cheesecake
Preparation info
- Serves:
10–20
- Difficulty
Easy
- Ready in
1 hr 15
Appears in
By Lucy Cufflin
Published 2013
Ricotta cheese is drier than cream cheese and has a more granular texture. That texture, mixed with the soft, sweet raisins is quite magical.
Ingredients
100 g 4 tablespoons 200
Method
- Put the raisins and Marsala in a saucepan and bring to the boil. Turn the heat off and leave to cool.
- Line a 20cm cake tin with baking parchment (cut to 30cm diameter) and fold the edges as you go round. Do not cut it as you need to keep all the moisture inside as it cooks.
- Mix the biscuit crumbs with melted butter and press into the bottom of the tin
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