This cheesecake can be baked in the morning and served at room
temperature in the afternoon, or baked the day before and chilled
150 gmeach raisins and sultanas175 mlbrandy or Armagnac10eggs550 gm (2½ cups)caster sugar250 ml (1 cup)lemon juice, plus finely grated rind of 2 lemons1 kggood-quality firm ricottaFor greasing:butterFor dusting:plain flour300 gmsour cream1vanilla bean, split300 gmgoat’s curd
Combine raisins and sultanas in a small saucepan with 190ml water. Bring to the boil, then remove from heat, drain well and pour brandy or Armagnac over, then stand to steep (1 hour-overnight).
Preheat oven to 180C. Process eggs, 440gm caster sugar, lemon juice, lemon rind and ricotta in a food processor until smooth. Pour into a buttered and floured 22.5cm x 33cm baking dish. Strain three-quarters of the steeped raisins and sultanas (reserve remaining) and scatter over ricotta mixture, then bake until puffed and golden (45-55 minutes). Remove from oven and stand for 15 minutes while you prepare the topping.
Increase oven to 220C. Combine sour cream, vanilla bean and remaining sugar in a small saucepan over low heat and bring to a gentle simmer; do not boil. Remove vanilla bean and scrape seeds back into cream mixture (discard pod). Process mixture in a food processor with goat’s curd until smooth, then spoon evenly over baked ricotta. Bake until just starting to colour (15-20 minutes). Cool to room temperature and serve topped with reserved raisins and sultanas.