Separate the eggs: Break the eggs and separate the egg yolks from the egg whites.
Whip the egg whites: Whip the egg whites until they are nice, fluffy, and full of air. Set them aside.
Cream the base: In a separate bowl, cream the butter and sugar together.
Add the yolks: Gradually add the egg yolks one by one into the butter and sugar mixture, mixing well after each addition to prevent the eggs and butter from separating.
Incorporate dry and remaining ingredients: Use a spatula to gently mix the ground almonds, ricotta cheese, raisins (or sultanas), and lemon zest into the creamed mixture until combined. Do not use a whisk or mixer for this step.
Fold in the egg whites: Gently fold the whipped egg whites into the batter in batches. Turn the bowl while folding over to retain the airiness, ensuring a fluffy cake. Stop folding as soon as the mixture is just combined to avoid over-folding.
Prepare the tin: Butter an 8-inch cake tin. Pour the batter into the tin and level out the top.
Bake: Place the tin into the oven. If using a Whirlpool oven with a [6TH SENSE Function], select ["Sponge Cakes"], set the weight to 900 grams, and let the oven automatically adjust the temperature and cooking time until the cake is evenly golden brown.
Cool and finish: Allow the cheesecake to cool down completely, then dust the top with icing sugar before slicing and serving.
