Italian Cheesecake II
3-1/4 cups (30 oz.) ricotta cheese
4 large eggs
2/3 cup sugar
1/4 cup unbleached flour
1/4 cup Amaretto liqueur
3 tablespoons golden raisins
1 tablespoon candied orange rind, finely chopped
1 tablespoon candied lemon rind, finely chopped
Preheat the oven to 325ºF.
Press the ricotta through a sieve.
In a large mixing bowl, beat together the drained cheese, eggs, sugar, and flour. Stir in the liqueur, raisins and fruits.
Pour the mixture into the 9-in. springform pan that has a prepared crust, and bake for 1 hour. Remove the cake from the oven and cool to room temperature. Chill before serving.