This cheesecake can be baked in the morning and served at room temperature in the afternoon, or baked the day before and chilled overnight.
- 150 gm each raisins and sultanas
- 175 ml brandy or Armagnac
- 10 eggs
- 550 gm caster sugar (2½ cups)
- 250 ml lemon juice, plus finely grated rind of 2 lemons (1 cup)
- 1 kg good-quality firm ricotta
- For greasing: butter
- For dusting: plain flour
- 300 gm sour cream
- 1 vanilla bean, split
- 300 gm goat’s curd
- 1Combine 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).
- 2Preheat 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.
- 3Increase 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.