Indulge in this decadent traditional Italian ricotta cheesecake for dessert tonight – rich, sweet and so delicious! The filling is studded with sultanas and glace fruit, and flavoured with lemon.
Looking for more baked cheesecake recipes?
Ingredients
Method
Grease a 28cm (11¼-inch) closed springform pan.
Beat butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in half the sifted flours; then work in remaining flours by hand.
Knead pastry lightly on a floured surface until smooth, wrap in plastic; refrigerate 30 minutes.
Press pastry over base of pan; prick with a fork. Place on an oven tray; refrigerate 30 minutes.
Preheat oven to 200ºC/400°F.
Cover pastry with baking paper, fill with dried beans or rice; bake for 10 minutes. Remove paper and beans; bake a further 15 minutes or until browned lightly. Cool.
Reduce oven to 160°C/325°F.
Make ricotta filling: process ricotta, rind, juice, sugar and eggs until smooth; stir in fruit.
Pour filling into pan; bake for 50 minutes or until just set. Cool in oven with door ajar. Cover; refrigerate 3 hours or overnight
Dust ricotta cheesecake with sifted icing sugar before serving, if you like.
What to serve with ricotta cheesecake
This dessert is beautiful as is, but if you want an extra touch of indulgence, serve with ice-cream or cream.
Cheesecake variation
For another twist on a ricotta cheesecake, try this raspberry ricotta cheesecake with lemon syrup. It’s made with an Anzac biscuit base, and a mixture of cream cheese and ricotta.
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