ITALIAN STYLE CHEESECAKE

Preheat your oven to 180 deg C Soak 4 tbs of sultanas in 4 tbs of cream apera . Grease an ovenproof tray and set aside . Place 350 gm of ricotta cheese in the bowl of your mixer along with 3 lightly beaten egg yolks, the grated rind of 1 small lemon and 100gm of castor sugar . Now beat until blended and the sugar dissolves . Add 55gms of ground almonds and stir through the cream apera and sultanas until the batter is well mixed and smooth . Pour the batter into the prepared tray and smooth the surface. Bake in the preheated oven for 1 and 1/4 hours or until the cheesecake is set and pulling away from the sides of the tray . Turn off the oven and leave the cheesecake inside for 3 hours with the door ajar . When the cake is cool carefully remove it from the pan to a serving plate . Dust with icing sugar to serve .