Ricotta Cheesecake

Photo: flickr user stu_spivack

Ingredients

cup rum

1/4 cup finely cut-up mixed candied fruit

1/4 cup golden raisins

1 1/2 pounds ricotta cheese, well drained

1/2 cup granulated sugar

3 tablespoons flour

3 eggs

1 teaspoon shredded orange peel

1 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons finely chopped blanched almonds

3/4 cup chilled whipping cream

2 tablespoons powdered sugar

Mixed candied fruit

3/4 cup all-purpose flour

cup butter, softened

2 tablespoons sugar

1/8 teaspoon salt

Preparation

Pour rum over 1/4 cup fruit and the raisins; let stand at room temperature at least 1 hour. Prepare Cheesecake Pastry. Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla and salt in large bowl on high speed until smooth and creamy, about 4 minutes. Stir in rum mixture and almonds. Pour into pastry-lined pan. Reduce oven temperature to 350 degrees. Bake until center is set and top is golden brown, 1 1/4 to 1 1/2 hours; cool. Refrigerate at least 12 hours but no longer than 48 hours. Remove outer rim and bottom of pan. Beat

Heat oven to 475 degrees. Mix all ingredients until blended. Press evenly in bottom of ungreased springform pan, 9 x 3 inches. Bake 5 minutes.