Step 1

Combine the sultanas and marsala or port in a small bowl and set aside for 1 hour to macerate.

Step 2

Preheat oven to 160°C. Release the base from a 24cm (base measurement) springform pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back in the pan. Spread the biscuit evenly over the base.

Step 3

Use an electric beater to beat the ricotta, cream cheese and sugar in a large bowl until smooth and well combined. Add the sultana mixture and eggs, and beat until well combined.

Step 4

Pour the ricotta mixture into the prepared pan and use the back of a spoon to smooth the surface. Tap the pan on the benchtop several times to settle the mixture (see tip).

Step 5

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, with the door slightly ajar, until cooled completely (this will prevent the cheesecake from cracking). Cover with plastic wrap and place in the fridge for 4-5 hours or overnight to chill.

Step 6

Remove the cheesecake from the pan and place on a serving platter. Dust with icing sugar and cut into wedges to serve.