1 tbsp black treacle or molasses 2 tsp ground ginger ¼ tsp vanilla essence 225g plain flour ¾ tsp baking powder For the filling 125g golden sultanas 2 tbsp vin santo or Marsala 1kg ricotta 180ml double cream 4 eggs 40g plain flour To decorate Pomegranate pips Crushed pistachios To make the biscuit base, cream 80g of the butter with the sugar in a standing mixer until pale and light-textured. Add the treacle, ginger, egg, vanilla essence, flour and baking powder with a pinch of salt. Mix to a dough, then turn the dough out on to the worktop. Form into a ball and chill for 30 minutes. Preheat the oven to 180C/gas mark 4.Take the dough out of the fridge and roll it out very thinly, to about ½cm. Place it on a baking sheet lined with baking paper, and bake for 15 minutes, until dry and golden brown. Allow to cool, then put in a plastic bag. Break the biscuit into pieces and then smash it to crumbs using a rolling pin. Melt the remaining butter and add it to the crumbs in a bowl. Tip the crumbs into the tart tin, then press them into the base evenly. Preheat the oven to 190C/gas mark 5, ready to bake the cheesecake. Soak the sultanas in the wine. Put the remaining filling ingredients - except for the flour - in a standing mixer and whisk for about five minutes (or use a hand-held electric whisk). Stir in the sultanas and then fold in the flour. Spoon the mixture into the tin and use a smooth the surface spatula. Bake for about an hour, until the cheesecake is just set - it should still be a little wobbly in the middle. Leave to cool in the tin. Unmould, and scatter the pomegranate pips and pistachios over the surface of the cheesecake. Photographs by Laura Hynd