CRUST:

1 1/2 c. graham cracker crumbs
3 oz. butter, melted
1/4 c. sugar
1 tbsp. orange zest

FILLING:

3 3/4 c. (30 oz.) Ricotta cheese
2/3 c. sugar
4 eggs
1/4 c. all-purpose flour
1/4 c. Grand Marnier
3 tbsp. raisins
1 tbsp. finely chopped orange rind
1 tbsp. finely chopped lemon rind

Butter the bottom and sides of a 9 inch spring-form pan. Mix all the ingredients for the crust together and press the crumb mixture into the bottom and sides of the pan. Chill for 20 minutes.

Drain the Ricotta cheese and discard the liquid. In a large mixing bowl, beat together Ricotta, sugar, eggs, and flour until light and fluffy. Fold in the raisins, Grand Marnier, and orange and lemon rinds. Pour the batter into the prepared pan and bake in 325 degree oven for 1 hour. Remove from oven and cool on a wire rack. Refrigerate for 12 hours or longer. Before serving, remove the rim from the spring-form pan.