Double-baked Christmas cheesecake recipe | Gourmet Traveller

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