RICOTTA CHEESE CAKE

Ingredients......85gm of sultanas, 70 gm of butter/ marg at room temperature, 150 gm of castor sugar, 2 eggs lightly beaten, 3 tbs of rice flour, 1 and 1/2 tsp of baking powder, pinch of salt, the grated rind of 1/2 lemon, 450 gm of ricotta cheese. Preheat your oven to 180 deg C. Generously grease a 15cm / 6" diameter pie / tart dish and sprinkle the base and side with 1 tbs of the castor sugar. Soak the sultanas in hot water for 15 minutes to plump them up. Beat the butter/ marg with the remaining sugar until creamy and pale. Mix in the grated rind, flour, salt, baking powder and the beaten eggs. Now add the ricotta and beat until well incorporated. Drain the sultanas and fold through the mixture. Spoon the ricotta mixture into the prepared dish and bake in the preheated oven for 1 hour or until tested with a small skewer and it comes out clean. Leave to cool and sprinkle with icing sugar before serving in slices. This ricotta cheesecake is much lighter than American style cheesecakes.