Print this recipeSupreme Specialty CheeseCake (Torta di Ricotta)









1⁄2 cup golden raisins
1⁄4 cup Grand Marnier or cognac
4 cups Supreme Ricotta Cheese (Whole Milk)
6 eggs, room temperature
1 cup sugar
1/3 cup all-purpose flour
1⁄4 tsp salt
1 tsp. cinnamon
1⁄2 tsp nutmeg
1 tsp vanilla extract
Zest of 1 lemon
Zest of 1 orange
1⁄2 cup pine nuts, lightly toasted

Grease and flour 9” spring form pan. Place raisins in small bowl, cover with Grand Marnier and allow to macerate. Beat Supreme Ricotta with an electric beater until fluffy. Add eggs, one at a time. Add sugar, flour, salt, cinnamon, nutmeg, vanilla and zest. Fold in the raisins and pine nuts. Pour batter into prepared pan. Bake in 325° oven until cheesecake is golden and firm in the middle - about 1 hour and 10 mins. Serve warm.

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