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Preparation
In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour.
Preheat the oven to 180°C (350°C). Butter a 22 cm (9 in) springform pan.
Crust
In a bowl, combine all the crumbs, the butter and the sugar. Mix well and press evenly into the bottom of the pan. Set aside.
In a large bowl, combine the ricotta cheese, egg yolks and whole egg. Add the macerated fruit, the flour, the maple sugar and the chocolate chips. Beat with a wooden spoon for about 3 minutes.
In another bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cheese mixture. Pour the mixture into the pan.
Bake on the middle rack for 1 hour, then turn off the oven and allow the pie to cool inside for 1 hour with the door closed.
At serving time, carefully run the blade of a knife around the edge of the pie before opening the clasp and removing the sides of the pan.