|Sultanas||2 Ounce (50 Gram)|
|Ricotta cheese||12 Ounce (350 Gram)|
|Egg yolks||3 , beaten (Size 3)|
|Caster sugar||4 Ounce (100 Gram)|
|Ground almonds||2 Ounce (50 Gram)|
|Chopped mixed peel||2 Ounce (50 Gram)|
|Finely grated lemon rind||1|
|Finely grated orange rind||1|
|Vanilla sugar||1 Tablespoon (For Dusting)|
|Orange zest||1 Teaspoon (To Decorate)|
|Lemon zest||1 Teaspoon (To Decorate)|
Preheat the oven to Gas 4, 350°F, 180°C, 10 mins before baking.
Grease and lightly flour a 7 in/18 cm round cake tin.
Mix sultanas and rum, leave for 30 mins.
Meanwhile, sieve the ricotta cheese into a bowl, then beat in the egg yolks and caster sugar.
Fold in the almonds, mixed peel, grated rinds and the sultana mixture.
Mix well and pour into prepared tin.
Bake for 30-40 mins, or until firm and shrunken from the sides of tin.
Turn the oven off, open the door and leave the cheesecake to cool with the oven door ajar.
When cool, carefully remove the cheesecake from the tin.
Dust with vanilla sugar and decorate with orange and lemon zest to serve.
For an extra-rich treat, serve the cheesecake with whipped cream.