AT A GLANCE
This cheesecake can be baked in the morning and served at room temperature in the afternoon, or baked the day before and chilled overnight.
|01||Combine raisins and sultanas in a small saucepan with 190ml water. Bring to the boil, then remove from heat, drain well and pour brandy or Armagnac over, then stand to steep (1 hour-overnight).|
|02||Preheat oven to 180C. Process eggs, 440gm caster sugar, lemon juice, lemon rind and ricotta in a food processor until smooth. Pour into a buttered and floured 22.5cm x 33cm baking dish. Strain three-quarters of the steeped raisins and sultanas (reserve remaining) and scatter over ricotta mixture, then bake until puffed and golden (45-55 minutes). Remove from oven and stand for 15 minutes while you prepare the topping.|
|03||Increase oven to 220C. Combine sour cream, vanilla bean and remaining sugar in a small saucepan over low heat and bring to a gentle simmer; do not boil. Remove vanilla bean and scrape seeds back into cream mixture (discard pod). Process mixture in a food processor with goat’s curd until smooth, then spoon evenly over baked ricotta. Bake until just starting to colour (15-20 minutes). Cool to room temperature and serve topped with reserved raisins and sultanas.|