Ricotta Cheesecake

Ingredients

• Unsalted butter softened for pan
• Plain dried breadcrumbs for pan
• 1 cup golden raisins
• 1/3 cup all-purpose flour
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• 2 containers (15 ounces each) ricotta cheese preferably whole-milk (3 1/3 cups)
• 1 cup sugar
• 1/2 teaspoon salt
• 6 large eggs
• 1 teaspoon vanilla extract

Instructions

1. 1
   Preheat oven to 350° . Butter a 9-inch springform pan, and dust with breadcrumbs, tapping out excess. In a small bowl, stir together raisins, flour, and zests; set aside.
2. 2
   With an electric mixer, beat ricotta, sugar, and salt until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, add flour mixture, and beat just until smooth (don't overmix).
3. 3
   Pour mixture into prepared pan; place on a rimmed baking sheet. Bake until cake is browned and jiggles only slightly when shaken, 60 to 70 minutes. Cool completely in pan; unmold to serve. Serve chilled or at room temperature.