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Ricotta cheesecake
Ricotta cheesecake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Velvety ricotta, a luscious Italian staple ideal for decadent desserts.
Ingredients:
  • 225g (1 1/2) cups plain flour
  • 100g butter, chopped
  • 24.00 gm pure icing sugar
  • 1 egg yolk
  • 15.00 gm cold water
  • 750g fresh ricotta
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 2 tsp finely grated lemon rind
  • 1 tsp vanilla bean paste
  • 125ml (1/2 cup) pouring cream
  • Raspberries, to serve
Instructions:
  • Grease a 23cm round springform pan. Blend flour, butter, and icing sugar in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and water, process until dough forms. Knead briefly. Press dough into pan using a glass, leaving a 2cm gap at the top. Chill in the fridge for 10 minutes.
  • In a food processor, blend ricotta, caster sugar, eggs, lemon rind, and vanilla until smooth. Slowly add cream and process until fully combined.
  • 1. Preheat the oven to 180C. Pour the ricotta mixture into the prepared pan, smoothing the surface. Bake for 25 minutes at 180C. Reduce the oven temperature to 160oC and bake for an additional 15 minutes until the center is just set. Turn off the oven. Allow the cake to cool completely in the oven with the door ajar for 1 1/2 hours. Finally, top with raspberries.

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