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Baked Ricotta

Baked ricotta cheese recipe with rum and raisins.

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3 eggs
¾ cup sugar
500 g ricotta
½ cup cream
Finely grated rind of 1 lemon
½ cup raisins warmed in ½ cup rum and 1 tablespoon sugar (optional)

Preheat oven to 180 °C.
Butter 4 little pots or ramekins and line the base with a circle of baking paper.
Whisk together eggs, sugar, ricotta, cream and lemon until smooth.
Gently drop rum soaked raisins into each pot, reserving syrup for drizzling over later.
Bake for 20 minutes until just set.
Allow to cool and then tip out from ramekins, drizzle with syrup and serve.