Baked Breakfast Cheesecake

21 ounces Ricotta cheese or cream cheese, or soft, very mild goat’s cheese (preferably unsalted)

5T. unsalted butter, melted and cooled slightly

3 T. fine or medium oatmeal, semolina or whole meal flour

A good pinch of sea salt

½ C. Superfine sugar

2 medium eggs, lightly beaten

Finely grated zest of 2 small oranges, plus 1 T. juice

3 T. raisins (optional)

 

Fresh fruit or fruit compote

Yoghurt or soured cream (optional)

 

Preheat the oven to 325°F. Generously butter a 9-inch springform cake pan. Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal, semolina, or flour, salt, sugar, eggs, and orange zest and juice, and mix well (feel free to whiz the ingredients in a food processor). Fold in the raisins, if using. Spoon the mixture into the prepared pan and bake for about 25 minutes, until just set, with a slight wobble in the center. Serve hot, warm, or at room temperature with some fresh fruit or fruit compote, and, if you like, yogurt or sour cream.