Ricotta Cheesecake with Orange and Aniseed

Name: Ricotta Cheesecake with Orange and Aniseed
Yield: makes one 9-inch (23-cm) cake; 12 servings
Ingredients: 1/2 cup (80 g) golden raisins; 3 tablespoons (45 ml) Marsala or port (ruby or tawny); 2 pounds (1 kg) ricotta cheese; 2/3 cup (130 g) sugar; 1/4 cup (60 ml) heavy cream; 5 large eggs, at room temperature; 3/4 teaspoon aniseed; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; Grated zest of 1 orange, preferably organic; Soft-Candied Citrus Peel (page 253) made with oranges, for garnish

December 9, 2011

American cheesecake is to Italian cheesecake what slouching around the house in a sweatshirt and jeans is to stepping out on the town in a tailored Armani suit. When I stopped comparing Italian cheesecake to its comfy American cousin, I was finally won over. Made with ricotta cheese instead of pounds of cream cheese and sour cream, it’s lighter and leaner, and perfectly accompanied by fresh fruit compotes or colorful sauces. For best results, use whole-milk ricotta cheese. Or even better, seek out fresh ricotta from a local producer. And be sure to watch it carefully during baking, taking it out when it is just barely set.

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