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Baked ricotta cheesecake with marsala sultanas
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Sultanas star in a Marsala-infused Italian ricotta cheesecake.
Ingredients:
  • 260g (1 1/2 cups) sultanas
  • 80ml (1/3 cup) marsala or port
  • 120g savoiardi (sponge finger biscuits), coarsely chopped
  • 800g fresh ricotta
  • 2 x 250g pkts cream cheese, at room temperature
  • 215g (1 cup) caster sugar
  • 2 eggs
Instructions:
  • Mix the sultanas and marsala or port in a small bowl and let it sit for 1 hour to soak and enhance the flavors.
  • Preheat the oven to 160°C. Line the base of a 24cm springform pan with overhanging non-stick baking paper. Press the biscuit mixture evenly onto the base.
  • Combine ricotta, cream cheese, and sugar in a large bowl. Use an electric beater to mix until smooth. Add the sultana mixture and eggs, and beat until well combined.
  • Smooth the ricotta mixture into the pan using the back of a spoon, then tap the pan on the counter a few times to settle the mixture.
  • Place the pan on a baking tray and bake in the oven for 1 hour 20 minutes until the cheesecake is lightly golden and just set in the center. Turn off the oven and let the cheesecake cool with the door slightly ajar to prevent cracking. Chill in the fridge for 4-5 hours or overnight after covering with plastic wrap.
  • Present the cheesecake on a platter, sprinkle with icing sugar, and cut into wedges for serving.

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