Ricotta Cheesecake
1/3 cup rum
1/4 cup finely cut-up mixed candied fruit
1/4 cup golden raisins
1 1/2 lb ricotta cheese, well drained
1/2 cup granulated sugar
3 tbsp flour
3 eggs
1 tsp shredded orange peel
1 tsp vanilla
1/4 tsp salt
2 tbsp finely chopped blanched almonds
3/4 cup chilled whipping cream
2 tbsp powdered sugar
Mixed candied fruit
Pour rum over 1/4 cup fruit and the raisins; let stand at room temperature at least 1 hour. Prepare Cheesecake Pastry. Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla and salt in large bowl on high speed until smooth and creamy, about 4 minutes. Stir in rum mixture and almonds. Pour into pastry-lined pan. Reduce oven temperature to 350 F. Bake until center is set and top is golden brown, 1 1/4 to 1 1/2 hours; cool. Refrigerate at least 12 hours but no longer than 48 hours. Remove outer rim and bottom of pan. Beat whipping cream and powdered sugar in chilled 1 quart bowl until stiff. Spread over cheesecake; garnish with candied fruit. Refrigerate no longer than 4 hours.
Cheesecake Pastry:
3/4 cup all-purpose flour
1/3 cup butter, softened
2 tbsp. sugar
1/8 tsp. salt
Heat oven to 475 F. Mix all ingredients until blended. Press evenly in bottom of ungreased springform pan, 9 x 3 inches. Bake 5 minutes.