Ingredients Jump to Instructions ↓

  1. 1/4 cup fine semolina flour

  2. 1/2 cup sugar

  3. One 16-ounce container whole-milk or part-skim ricotta

  4. 2 large eggs, separated

  5. 2 tablespoons orange liqueur

  6. 1 teaspoon grated orange zest

  7. 1/2 cup golden raisins

  8. 1/4 teaspoon salt

  9. Confectioners' sugar for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Butter an 8-inch round cake pan .

  2. In a small saucepan , bring 1 1/2 cups water to a boil. Drizzle the semolina into the water, stirring constantly with a wooden spoon. Stir in 1/4 cup of the sugar . Cook, stirring often, until thickened, about 4 minutes. Remove the pan from the heat and let cool slightly.

  3. In a large bowl, whisk the ricotta , egg yolks, liqueur, and zest. Stir in the raisins.

  4. In a large bowl, beat the egg whites with salt on low speed until foamy. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.

  5. With a spatula , gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan.

  6. Bake the cheesecake for 1 hour or until puffed and golden on top. Remove from the oven. Let cool on a rack for 10 minutes. Invert onto a plate and let cool.

  7. Serve at room temperature or chilled, sprinkled with confectioners' sugar.


Send feedback