Cheesecake with candied @

 

Soak the raisins in the rum. Separate the yolk from the album of 4 eggs. In a bowl work ricotta "cream" with a wooden spoon; add egg yolks one at a time and a whole egg, stirring constantly. Stir in the flour, 2 tablespoons sugar, the lemon zest and candied fruit into cubes, add the raisins and its rum, a pinch of cinnamon. Continue to work the dough.

Whisk the egg whites until stiff, and merge them, a little at a time to the mixture, remembering to work with a wooden spoon from the bottom up.

Butter a springform pan of 22/24 cm in diameter and bake in a hot oven at 150 degrees for 45-50 minutes (adjust according to the oven). Let cool and sprinkle with icing sugar before serving.

 

RICOTTA CHEESE gr. 500
RAISINS tablespoons 4
RHUM (or VERMOUTH) enough  
EGGS n. 5
FLOUR tablespoons 2
SUGAR gr. 100
CANDIED FRUIT tablespoonsi 4
LEMON n. 1
CINNAMON pinch 1
ICING SUGAR, BUTTER enough  

 

 

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