Italian ricotta cheesecake
Indulge in this decadent tradition Italian ricotta cheesecake for dessert tonight - rich, sweet and so delicious!
- 10 mins preparation
- 1 hr 15 mins cooking
- Serves 4
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Ingredients
Italian ricotta cheesecake
- 90 gram butter, softened
- 1/4 cup (55g) caster (superfine) sugar
- 1 egg
- 1 1/4 cup (185g) plain (all-purpose) flour
- 1/4 cup (35g) self-raising flour
Ricotta filling
- 1 kilogram ricotta
- 1 tablespoon finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1 cup (220g) caster (superfine) sugar
- 5 eggs
- 1/4 cup (40g) sultanas
- 1/4 cup (80g finely chopped glace fruit salad
Method
Italian ricotta cheesecake
- 1Grease a 28cm (11¼-inch) closed springform pan.
- 2Beat 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.
- 3Knead pastry lightly on a floured surface until smooth, wrap in plastic; refrigerate 30 minutes.
- 4Press pastry over base of pan; prick with a fork. Place on an oven tray; refrigerate 30 minutes.
- 5Preheat oven to 200ºC/400°F.
- 6Cover 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.
- 7Reduce oven to 160°C/325°F.
- 8Make ricotta filling: process ricotta, rind, juice, sugar and eggs until smooth; stir in fruit.
- 9Pour filling into pan; bake for 50 minutes or until just set. Cool in oven with door ajar. Cover; refrigerate 3 hours or overnight
- 10Dust cheesecake with sifted icing sugar before serving, if you like.
