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Orange Rum Raisin Cheesecake
Approximate cost of cake $7.82 = .97 per serving
Ingredients and costs sourced from D&D Market, Hartford
On sale at D&D this week
Ricotta $5.99 for 3 lbs,
Jumbo eggs $1.79 a dozen
Domestic mascarpone $4.99 for
Navel oranges 3 for .99
At D&D's D'April Package store next door -PaloViejo rum $9.99
8 ½ springform pan
preheat oven to 350 degrees
2 pounds whole milk ricotta
½ cup mascarpone cheese
½ cup sugar
½ teaspoon salt
1 teaspoon orange zest (zest from 1 orange)
5 jumbo eggs (or 6 large eggs)
½ cup golden raisins
3 tablespoons rum
Pam spray, oil or butter
Marinate the raisins with the rum while making the cake batter.
With an electric mixer beat the ricotta with the mascarpone, sugar, salt and orange zest for 1 minute on low or until smooth and combined. Add the eggs one at a time and beat on low until incorporated. Add the rum and raisins to the mixture. Stir until incorporated. Pour the batter into a greased springform pan evenly distributing the raisins. Bake on a baking sheet or on aluminum foil (some of the liquid can seep out) in the middle of the oven at 350 degrees for about 1 hour and 10 minutes or until the top is beginning to turn light brown. The cake should be set but still slightly wobbly in the center. It will firm as it cools. Let cool on the counter in the spring form pan. Chill in the pan for at least 8 hours or overnight in the refrigerator. Remove the cake from the spring form and serve directly from the springform base or carefully remove it to a cake platter. If the springform is aluminum the cake should be removed from the base after chilling or the bottom of the cake will start to taste metallic. Parchment paper can also be cut and lined on the inside of the springform. Grease the pan so the parchment will stick to the pan and grease the inside of the parchment.
Cream cheese in place of mascarpone (let cream cheese come to room temperature)
Honey instead of sugar
Orange essence instead of orange zest. Start with ¼ teaspoon orange essence. Add before adding eggs and taste for strength.
No rum - replace the rum with warm water. Use the raisins but not the water.