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1
In a small saucepan, bring the raisins and Marsala or port to a boil.
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2
Remove from the heat, cover, and set aside for about 1 hour.
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3
Preheat the oven to 350F (175C).
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4
Butter the bottom and sides of a 9-inch (23-cm) springform pan.
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5
In a large bowl, mix together the ricotta, sugar, and cream until well combined.
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6
Stir in the eggs one at a time.
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7
Crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
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8
Add the crushed seeds to the ricotta mixture and stir to combine.
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9
Stir in the raisins and any unabsorbed liquid, along with the flour, vanilla, and orange zest.
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10
Scrape the mixture into the prepared springform pan and bake the cake until it feels barely firm and the top is golden brown, about 1 hour.
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11
Remove from the oven and let cool completely.
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12
Run a knife around the sides of the cake to help loosen it from the pan.
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13
Release the sides of the springform pan.
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14
Cut into wedges and garnish each serving with strips of candied orange peel.
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15
The cake is best served at room temperature.
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16
A compote of sweetened fresh peach slices or strawberries, or a drizzle of Bittersweet Chocolate Sauce (page 243) spiked with amaretto is an excellent accompaniment.
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17
Ricotta cheesecake will keep in the refrigerator for up to 3 days.
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18
I also like serving this cake with a TANGY RHUBARB SAUCE.
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19
Wash and dry 2 stalks of rhubarb, then cut them into 1/2-inch (1.5-cm) pieces.
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20
In a small saucepan, simmer the rhubarb in 1 1/2 cups (375 ml) water over medium-low heat until tender, about 10 minutes.
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21
In a blender, puree the rhubarb along with its cooking liquid, 3 tablespoons (45 g) sugar, and 2 tablespoons (30 ml) Grand Marnier or other orange-flavored liqueur.
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22
Taste and add another tablespoon of sugar if you wish.
