one of my all time faves....
Ricotta Cheesecake
SERVES: 20
PREPARATION TIME: 15 minutes
BAKING TIME: 50 to 55 minutes
Softened butter or solid vegetable shortening for greasing the pan
1 package (18.25 ounces) plain white cake mix
4 tablespoons (1/2 stick) butter, melted
4 large eggs
2 cups ricotta cheese
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup golden raisins
1/2 cup sliced almonds
1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly grease a 13- by 9-inch baking pan with softened butter or vegetable shortening. Set the pan aside.
2. Measure out 1/2 cup of the cake mix and set aside for the filling.
3. Place the remaining cake mix, the melted butter, and one egg in a large mixing bowl. Blend with and electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
4. For the filling, place the ricotta cheese and the sweetened condensed milk in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until just combined, 30 seconds to 1 minute. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the Marsala wine, and the vanilla and almond extracts and beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Fold in the golden raisins. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Sprinkle the top with the almonds. Place the pan in the oven.
5. Bake the cheesecake until the center no longer jiggles when you shake the pan and the almonds look toasted 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack for it to cool, 30 minutes. Lightly wrap and place the pan in the refrigerator to chill for at least 1 hour, but preferably 24 hours for the flavors to meld. Cut into squares and serve.
Store this cake, covered in plastic wrap or aluminum foil, in the refrigerator for up to one week. Or freeze it, wrapped in foil for up to two months. Thaw the cake overnight in the refrigerator before serving.
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