ITALIAN CHEESECAKE
Steps:
- Preheat oven to 350 degrees F. Brush an 8-inch springform pan with butter on the bottom and sides. Coat the bottom and sides with amaretto crumbs, tapping out the excess. Put the raisins in a small bowl, and pour the rum over them. Let soak while you make the filling.
- Beat the eggs, sugar, and salt in a mixer fitted with the whisk attachment on high speed until it is foamy and the sugar has dissolved and no longer feels grainy, about 2 minutes. Plop in the ricotta, mascarpone, and citrus zests. Strain into the batter the rum in which the raisins soaked, and mix on medium until smooth and fluffy, about another 2 minutes. Now fold in the raisins and pine nuts with a spatula.
- Put the springform pan on a baking sheet, and pour the batter into the pan, smoothing the top with a spatula. Bake until the edges are set and light golden, but the center is still a bit jiggly, about 1 hour and 15 minutes. Cool completely on a wire rack before removing from pan and serving.
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