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Nicolina’s Favorite Cheesecake




Source of Recipe


ROCCO'S RADIO RECIPES


List of Ingredients




For the crust:
1/4 cup granulated sugar
4 oz (1 stick) butter
pinch salt
1 cup all purpose flour
1/2 cup almond flour
1 yolk

For the filling:
1 lb Philadelphia cream cheese
3/4 cup granulated sugar
1/4 cup marsala
2 cups fresh ricotta
6 eggs
1 tbsp flour
pinch of salt
1 tsp vanilla extract
1/2 cup golden raisins

Recipe



Make the crust: Beat together sugar and butter until smooth. Add salt, flour and almond flour. Mix until it appears like sand. Drop in yolk and mix to combine. Dough should come together in a ball. Pat it flat and rest in refrigerator 1 hour.

Press chilled crust into bottom of 10-inch springform pan; do not worry about going up
the sides. The crust will be about 1/8” thick.

Bake crust at 325 for about 20 minutes, or until golden. Remove from oven. Let cool in pan.

Meanwhile, make the filling. In the bowl of a mixer, cream the cream cheese and sugar. Stir the marsala and ricotta together. Combine the two mixtures with a paddle attachment and mix until smooth.

Add the eggs one at a time and beat to combine.

Add in flour and salt and mix. Add vanilla and raisins and stir together.

Put finished cheese mixture on top of pre-baked crust and bake at 300 in a water bath for 1 hour. Let it sit with oven door open for one hour. Cheesecake is set when it is still slightly wobbly but not liquid.