The best baked ricotta cheesecake in Sydney is without doubt at
Pasticceria Papa in
Haberfield. I know many of you will agree with me that there is nothing that beats their ricotta cake, for me it's almost worth traveling the odd 20km distance just to have a slice. But every so often you just can't afford that luxury of being stuck in traffic for over an hour, just so you can have a slice that will only cost you $4.50... (I end up paying more than double just in tolls!!). I have tried the power of persuasion and a lot of charm to get the waiter to spill the beans on this secret recipe, he just laughed and told me I was one in hundreds if not thousands that have tried. I am also too scared to try any imitation recipe out there only to be disappointed by the end result so I stick to ordering it off a dessert menu when I'm out only to be met by a 'cheap' imitations (and I use that word loosely, there aren't too many places in Sydney that charge you less than $5.00 for a slice of cake these days).
Then I came across this recipe, yes it was a baked ricotta cheesecake but there was a twist! Raisins soaked it Marsala wine- it excited me so much that I emailed myself the recipe and scribble the ingredients on paper and off I went to the shops after the restaurant had closed, at 10:30pm... call me crazy but I love to bake late at night, I enjoy going to bed when the whole house smells like a patisserie. But one word of warning... just to give you an idea how long this cake took without scaring you too much, I ended up going to bed just before 4am (that's my own fault entirely). These cakes were a hit with everyone, even those who aren't fans of raisins. The cream cheese gives the cake a smoother texture (as you'll find many ricotta only cakes are a little grainy) and the marsala wine definitely makes this cake for adults only.
So replace the marsala with OJ if making this to suit the kids and don't forget to give yourself enough time if you plan to impress your dinner guests with this cake, I highly recommend you bake it the night before.
Baked Ricotta Cheesecake with Marsala Raisins
Adapted from taste.com
260g (1 1/2 cups) raisins
80ml (1/3 cup) marsala or port
120g sponge finger biscuits, coarsely chopped
800g fresh ricotta
500g cream cheese, at room temperature
215g (1 cup) caster sugar
2 eggs
icing sugar, to dust
Combine the raisins and marsala or port in a small bowl and set aside for 1 hour to macerate. Preheat oven to 160°C. Release the base from a 24cm (base measurement) spring form pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang (I know this looks strange but trust me, it will make it so much easier to transfer the cake from the tin onto a plate). Secure the base back in the pan. Spread the biscuit evenly over the base.
Use an electric beater to beat the ricotta, cream cheese and sugar in a large bowl until smooth and well combined. Add the raisin mixture and eggs, and beat until well combined. Pour the ricotta mixture into the prepared pan and use the back of a spoon to smooth the surface. Tap the pan on the bench top several times to settle the mixture to get rid of any air bubbles.
Place the pan on a baking tray. Bake in oven for 1 hour 20 minutes or until the cheesecake is just set in the centre and light golden. Turn the oven off.
Leave the cheesecake in the oven, do not open the door until cooled completely (you will notice a slight crack in my cake, that is because the original recipe said to leave the oven door ajar whilst the cake is cooling- I knew better than to listen to what they said from previous cheesecakes I have made. I blame it on the fact that it was well after midnight by the time the cake was ready. So to avoid cracks in your cake don't be tempted to open the oven door). Cover with plastic wrap and place in the fridge for 4-5 hours or overnight to chill. Remove the cheesecake from the pan and place on a serving platter. Dust with icing sugar and cut into wedges to serve.
Baked Ricotta Cheesecake 
Use an electric beater to beat the ricotta, cream cheese and sugar in a large bowl until smooth and well combined. Add the raisin mixture and eggs, and beat until well combined. Pour the ricotta mixture into the prepared pan and use the back of a spoon to smooth the surface. Tap the pan on the bench top several times to settle the mixture to get rid of any air bubbles.
