Warm the Amaretto up to hot but not scalding and pour over the raisins in a small bowl. Set aside to soak for at least 30 minutes
Preheat the oven to 170C/ 325/ GM 3 then grease & line the bottom and sides of a 7-inch loose bottomed baking tin with baking parchment. The neater you can line the tin, the neater the shape of the cheesecake will be once baked
Crush the amaretto cookies. Either pulse in a food processor or put into a plastic bag and bash with a rolling pin until they resemble breadcrumbs
Melt the butter in a small saucepan and tip in the crushed Amaretti. Stir until thoroughly combined, then pour out into the baking tin and flatten across the bottom. Press down firmly using the back of a metal spoon and bake for 10 minutes. Set aside
When ready to bake, put the ricotta into a medium-sized mixing bowl and beat with a balloon whisk until smooth
Next beat in the mascarpone, followed by the sugar, then the eggs. Continue to whisk until the mixture is nice and smooth again
Drain the raisins, reserving any leftover Amaretto
Add the orange & lemon zest and juice, along with the vanilla extract and the leftover Amaretto, mixing well
Scatter the raisins and the mixed peel over the biscuit base, then pour the cheesecake batter carefully over the top
Bake for 35-40 minutes until the internal temperature of the cheesecake reaches 65C/ 149F. I used my Thermapen digital food thermometer to check this (don't worry if the cheesecake cracks slightly when you insert the thermometer probe since it will be hidden with flaked almonds). If you do not have a food thermometer, bake until the cheesecake is beginning to turn golden around the edges but the centre still has a good wobble and is not set completely firm Remove from the oven and let cool completely. Cover and refrigerate for at least 4 hours to allow the cheesecake to set
Remove from the tin and just before serving, top with flaked almonds and dredge in icing sugar