At the risk of making enemies I am not a cheesecake fan. I find the traditional New York style far too rich for my liking. And the unbaked type, well, they don't even count in my books. But this Italian style is delicious. It is not overly rich and has delicate floral undertones with the golden raisins nicely complimented by the dark rum.
Carefully bake this in a bain marie or it may separate. If you are not familiar, a bain marie is a water bath. Use something like a roasting pan that is larger than the cake pan. Fill roasting pan with boiling water until it reaches the same level as the cheesecake mixture. When finished baking remove from oven and let cheesecake cool slowly in the water bath.
Italian Cheesecake Adapted from Lidia’s Italy in America
2 tbsp. softened butter
1/2 c. ladyfinger crumbs
1/2 c. golden raisins
3 tbsp. dark rum
5 large eggs
1 c. sugar
1/2 tsp. salt
4 c. drained fresh ricotta, at room temperature
1 c. mascarpone, at room temperature
finely grated zest of 1 lemon
finely grated zest of 1 orange
1/2 c. toasted pine nuts
Preheat oven to 325 F . Brush a nine or ten inch springform pan with butter on the bottom and sides. Place a circle of parchment paper on the bottom. Butter the parchment paper. Coat bottom and sides with ladyfinger crumbs. Excess can stay on the bottom of the pan. Put raisins in a small bowl and pour rum over, let soak while making the filling.
In a mixer fitted with whisk attachment, beat eggs, sugar and salt at high speed until foamy and the sugar is dissolved and no longer grainy, about 2 minutes. Puree ricotta, mascarpone and zests and add to mixer. Drain raisins, set aside and add leftover rum to the mixer, mix on medium until smooth and fluffy, about 2 minutes. Fold in raisins and pinenuts by hand.
Put springform pan in the bain marie, smoothing the top with a spatula.
Place on the lowest rack in the oven and bake until edges are set and golden but the centre is still a bit jiggly, about 1 hour. It will continue to cook as it cools. Cool completely before cutting and serving. Serves 10 – 12 persons.