Ricotta Cheesecake

1 cup	Raisins
½ cup	Marsala
1 cup	Toasted pine nuts
8 cups	Ricotta cheese
¾ pt	Double cream
8	Large eggs
18 tbsp	Brown sugar
1	Vanilla pod (split & scraped)
8oz	Ground almonds
Zest	Lemon
2 Large pinches	Ground cinnamon
½ tsp	Almond essence
10 tbsp	Plain flour

Method

1.      Grease 2 8½ inc spring form tins & line with baking parchment.

2.      Pre-heat the oven to 190ºC/Gas mark 6.

3.      Fill the bottom of the tins about 1 cm deep with biscuit base.

4.      Heat the raisins in the marsala until the liquid has evaporated.

5.      Place the ricotta, cream, eggs, sugar, vanilla seeds, cinnamon, almond essence & ground almonds into a mixing bowl, then sift over the flour.

6.      Mix slowly together for about 5 mins, then add the resins, 2 tbsp marsala & pine nuts.

7.      Check for sweetness & adjust if necessary.

8.      Fill the spring form tins & bake in the oven for approx 1¼-1½ hrs until light firm to the touch.