- 1/4 cup fine semolina flour
- 1/2 cup sugar
- One 16-ounce container whole-milk or part-skim ricotta
- 2 large eggs, separated
- 2 tablespoons orange liqueur
- 1 teaspoon grated orange zest
- 1/2 cup golden raisins
- 1/4 teaspoon salt
- Confectioners' sugar for dusting
In a small saucepan, bring 1 1/2 cups water to a boil. Drizzle the semolina into the water, stirring constantly with a wooden spoon. Stir in 1/4 cup of the sugar. Cook, stirring often, until thickened, about 4 minutes. Remove the pan from the heat and let cool slightly.
In a large bowl, beat the egg whites with salt on low speed until foamy. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.
With a spatula, gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan.
Bake the cheesecake for 1 hour or until puffed and golden on top. Remove from the oven. Let cool on a rack for 10 minutes. Invert onto a plate and let cool.
Serve at room temperature or chilled, sprinkled with confectioners' sugar.