Ingredients
¾ cup self-raising flour
½ cup caster sugar
75 g unsalted butter, chopped, at room temperature
1 egg
½ cup sultanas
2 tbsp marsala
cinnamon sugar, to decorate
Filling
300 g fresh ricotta
250 g block cream cheese, chopped, at room temperature
½ cup caster sugar
2 eggs
250 g tub sour cream
Method
- Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- Process flour, sugar and butter in a food processor until mixture resembles fine crumbs. Add egg. Process until combined. Spoon into prepared pan. Using wet fingertips, press over base until smooth.
- Cook in a moderately slow oven (160C) for about 15 to 18 minutes, or until lightly golden. Remove. Cool.
- Meanwhile, combine sultanas and marsala in a small bowl. Stand 10 minutes.
- To make filling, beat cheeses and sugar in a large bowl of an electric mixer until smooth. Add eggs and sour cream. Beat until combined. Stir in sultana mixture. Spoon filling over base.
- Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until centre is just set. Cool completely in pan. Refrigerate, covered, for 4 hours, or overnight until cold.
- Using paper, lift slice onto a chopping board. Dust with cinnamon sugar. Cut into squares.
