So often cheesecakes can be overly sugary, overly creamy and just a little bit much. This version might make you rethink your conception of a cheesecake. There's no biscuit base, but instead there's a beautifully light and fluffy ricotta filling, studded with all the flavours of Sicilian desserts: sherry-soaked raisins, emerald pistachios, vibrant candied peel and citrus zest. On top, a gorgeous burst of blood orange colour and a scattering of more pistachios. It's light, fresh, fluffy and really very good. For the recipe, head over to my latest post for the Appliances Online lifestyle blog, here!