Baked Cheesecake with Raisins
This gluten-free baked cheesecake with raisins recipe is inspired by a recipe for Traditional Baked Polish Cheesecake (Sernik)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at twimii.com.
Cooking tools:
- Baking dish
- Oven
- Food processor
- Food mixer
- Kitchen scale
- Mixing bowl
- Measuring spoon
- Measuring cup
- Rolling pin
- Chef's knife
- Spatula
- Whisk
- Pastry brush
- Microplane
- Citrus press
- Cooling rack
- Wooden spoon
- Hand mixer
- Egg separator
- Grater
- Cutting board
- Fine-mesh sieve
- Spoon
- Kitchen towel
Ingredients
- some ground almonds
- 130g gluten-free plain flour mix - I used Dove's Farm
- 4 tbsp caster sugar
- 1 1/2 tbsp cocoa powder
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 90g salted butter, cold and cut into cubes
- 1/4 tsp baking powder
- 2 egg yolks
- 500g ricotta
- 100g unsalted butter softened
- 150g caster sugar
- 3 large eggs
- 2 tbsp cornflour
- 2 tsp vanilla extract
- 70 ml double cream
- 60 g raisins
- zest of 1 orange
- zest of 1 lemon, juice of half of lemon you may want to add the juice of whole lemon - taste and see
- 1 tbsp almond flour and a little butter for greasing the pan
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