Description
It was originally an Italian recipe for cheesecake with ricotta and Marsala, but because of the harsh Russian conditions is not to find neither one nor the other, I changed the ricotta cheese and Marsala into a dessert wine, and still enjoy the result! From the first glance, a simple casserole, but in the mouth leaves a charming aftertaste of aromatic wine and orange. Very interesting and delicious. And the wine, by the way, you can replace the orange juice. Made twice: with fatty cheese and not very both liked. With less fat cheese like a little more, but it's not for everybody.
Ingredients
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Raisins
0.5 cup
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Dessert wine
0.333 cup
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Cheese
1 kg
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Sugar
0.66 cup
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Chicken egg
3 piece
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Cream
0.5 cup
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Orange zest
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Salt
Cooking
Preheat the oven to 150 gr. Split shape with a diameter of 24 cm and a depth of 5.5 cm vystelit baking paper. I always make half the rules and use silicone oblong shape. Raisins pour mulled wine (or orange juice) and leave on for 30 minutes.
Whisk the curd with sugar and salt until smooth. I did a 9% cheese and 18%. Both times it turned out tasty, but a 9% cottage cheese a little tastier, in my opinion.
One by one add the eggs, beating well after each addition. I take half of norm of products, but 2 eggs.
Then add the cream and whisk again. In your less calories I used yoghurt instead of cream.
Enter the zest and the raisins with the wine. Simply mix.
Pour the mixture into the prepared pan, smooth the surface.
Bake for 50 - 60 minutes, until the clutch in the center. For half the normal baking time of 40 minutes. Turn off the oven and leave the cheesecake to cool down in it with door ajar for 3 hours. Then refrigerate for 4 hours.
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