Ingredients
| 125 g biscuits |
| 50 g unsalted butter |
| 500 g ricotta cheese |
| ½ cup icing sugar |
| 1 tbsp lemon zest |
| 1 tbsp orange zest |
| 1 tbsp cornflour |
| 1 tsp cinnamon |
| 4 whole eggs |
| ½ cup double cream (or mascarpone cheese) |
| ½ cup flaked almonds |
| ¼ cup water |
| ¼ cup petimezi |
| ¼ cup brandy |
| 1 bunch muscatel grapes (dried) |
Preparation
Read full directions on Mulberry & Pomegranate at http://mulberrypomegranate.blogspot.com.au/2015/04/greek-style-cheesecake-with-petimezi.html
