Rum and raisin baked ricotta cheesecake

1. Preheat oven to 200C.

2. Soak the raisins in the rum and hot water for an hour.

3. Line the base of a 24-centimetre springform cake tin with greaseproof paper and grease with one tablespoon of soft butter. Add the ground almonds to the cake tin and tip the tin about so the inside of the tin is coated with a fine layer of almond meal. Any excess can be spread evenly in the base of the tin.

4. In a mixer with the paddle attachment beat the ricotta, sugar and flour until smooth. Add the egg yolks one at a time and continue to beat. Next add the vanilla seeds, citrus zest, sour cream and cream. Continue to mix for a minute to incorporate the creams.

5. Using the whisk attachment, whisk the egg whites with a pinch of salt until soft peaks form. Fold the egg whites gently into the cheesecake mix. Tip one-third of the cheesecake mix into the tin, and using a spatula, spread evenly across the base.

6. Squeeze any excess liquid from the raisins and sprinkle them over the cheesecake. Add the remaining cheesecake mix and smooth the top.

7. Place the cheesecake in the oven on a baking tray and turn the temperature down to 180C (160C fan-forced). Cook for 30 minutes before checking on the cheesecake. It should be set but still have a slight wobble in the middle. If not, continue to cook for another 5 minutes, and check again. When cooked, turn off the oven, leaving the cake inside to cool for half an hour with the door ajar. The cake will finish cooking in the residual heat. Leave to cool to room temperature before serving.

Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.