-
1
Pour the Marsala over the raisins in a small bowl and let soak until soft, about 10 minutes.
-
2
Drain well.
-
3
Preheat the oven to 350F (The rack should be set in the upper third of the oven.)
-
4
Bring 1 quart water to a boil.
-
5
Wrap a piece of foil around the bottom and sides of the spring-form pan.
-
6
Puree the ricotta in the food processor, scraping down the sides several times.
-
7
Add the cream cheese and puree until smooth.
-
8
Add the sugar, 2 tablespoons of the flour, and salt and puree.
-
9
Add the eggs, egg whites, lemon and orange zest, and vanilla and puree.
-
10
Toss the raisins and candied orange peel with the remaining 1 tablespoon flour in a small bowl.
-
11
Add the raisins, candied peel, and pine nuts to the batter and run the machine in short bursts to mix.
-
12
(Do not puree: you want these ingredients to remain whole.)
-
13
Pour the mixture into the prepared pan.
-
14
Tap the pan a few times on the work counter to knock out any bubbles.
-
15
Set the spring-form pan in a roasting pan in the oven.
-
16
Add 1 inch boiling water to the roasting pan and bake the cheesecake until set, 40 to 60 minutes.
-
17
To test for doneness, gently poke the side.
-
18
When the top no longer jiggles, the cheesecake is cooked.
-
19
Another test: an inserted skewer will come out clean when the cheesecake is cooked.
-
20
Do not overcook or the cheesecake will become watery.
-
21
Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate until cold.
-
22
To serve, run the tip of a small knife around the inside of the pan.
-
23
Unfasten the sides.
-
24
Cut into wedges for serving.
