Double-baked Christmas cheesecake recipe
Australian Gourmet Traveller recipe for double-baked Christmas cheesecake.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Colander
- Baking dish
- Saucepan
- Oven
- Stove
- Spoon
- Measuring cup
- Kitchen scale
- Refrigerator
Ingredients
- 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
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