my dessert making friend, adrienne, made this delicious karen martini torte at one of our recent long lazy afternoon gatherings. it was really delicious...not too sweet, not too rich...just perfect! i tweeted karen martini for the recipe & she was super quick to respond with the delicious details...enjoy!
ricotta & white chocolate rum raisin torte
this sophisticated cheesecake is of spanish origin & is neither too heavy nor too sweet
tip...do not refrigerate, serve at room temp, will last 2 days, serves 8
ingredients - butter, for greasing, 100g (31/2 oz) freshly made white breadcrumbs, 160gms white chocolate roughly chopped, 100g honey, plus 3–4 tablespoons for glazing, 600g ricotta, 55g castor (superfine) sugar, 5 large free-range eggs, 200g thick plain yoghurt, 350g mascarpone, 1 lemon, zest finely grated, 55g of raisons soaked in heated dark rum, 50mls dark rum, thickened or whipped cream, to serve
prepare - preheat the oven (convection, not fan-forced) to 170°C (350°F). grease the sides & base of a 26cm (101/2 inch) spring-form tin with butter & line with breadcrumbs. process the ricotta & sugar in a large food processor until smooth. add the eggs, one at a time, processing briefly after each addition. add the honey, yoghurt, mascarpone & lemon zest. process until smooth, then add half the raisins & pulse once. pour the mixture into the tin, sprinkle with the white chocolate & the rest of the raisins & mix by swirling with a skewer. bake for 1 1/4 hours or until cooked. cool to room temperature. warm the extra honey in a small saucepan over medium heat, then smooth over the tart to glaze. dust with icing sugar & serve warm with cream.