Cheesecake with raisins
Abricotine Victoria
- 100 GRAM BUTTER, cold in cubes
- 200 GRAM FLOUR
- 125 GRAM SUGAR
- 5 EGGS
- 500 GRAM RICOTTA
- 75 GRAM RAISINS, chopped
- 1/2 GLASS MARSALA
- 2 TBSP FLOUR
- 4 EGGS
- 200 GRAM BUTTER, soft
- 100 GRAM SELF RAISING FLOUR
- 150 GRAM SUGAR
- 75 GRAM ALMONDS, shaved
- 1 CAN OF APRICOTS
- 2 LEAVES GELATIN, soaked
- 4 TBSP APRICOT JAM
- 4 TBSP ORANGE LIQUEUR
Mix the flour with the butter, one egg and 3 tablespoons sugar and knead well. Roll this dough out and line a greased baking pan with it. Mix the ricotta with the remaining sugar and eggs, the raisins, the Marsala and the flour and pour this into the dough-lined baking pan. Bake the cheesecake 50 minutes at 160 degrees Celsius.
Whisk the eggs with the sugar for 5 minutes; add the butter, whisk 1 minute more. Add the flour and stir carefully. Pour the batter in a greased baking pan and bake the cake for half an hour at 180 degrees Celsius. Allow it to cool down and cut the cake in two slices. Mix the liqueur with 4 tablespoons apricot syrup and drizzle the insides of the cake halves with this mixture. Puree the apricots. Heat two tablespoons of the puree to the boiling point and dissolve the gelatin. Add this to the remaining puree and distribute it over the bottom half of the cake; close it with the other half. Cover the top and the sides with jam and sprinkle with almonds.
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