Ricotta Cheesecake

There’s an Italian cake shop in Sydney which is legendary for it’s ricotta cheesecake. It is no joke to say that their prized version is completely revered and worshiped as the ultimate ricotta cheesecake to make all others hang their heads in shame. So it is with enormous pride {and some foolish bravery, perhaps?} that I say that this version is YUM. I have served it to faithful followers of the original, and they loved it. It’s not exactly the same, but it’s pretty damn good.

*I have adapted this recipe from the one by Loretta Sartori that appears in the SBS Italian Food Safari cookbook. Her pastry is slightly different, while I stick with tried and true shortcrust. She also adds sultanas soaked in brandy and citrus peel to her version, while I leave both out.

Ingredients:

One quantity of basic shortcrust pastry.

Filling:

3 whole eggs

110 g sugar

350 g cream cheese at room temperature

650 g fresh ricotta cheese

80 ml cream

1 tbs vanilla extract

icing sugar for dusting

1. Begin with your pastry. {The link in the ingredients will take you to my recipe}. When the pastry has rested, pre heat the oven to 180 C, and roll out about two thirds of the pastry and put it onto the base of a 25 cm springform pan. Bake this, just the base with the pastry disc, for about ten to fifteen minutes. When it comes out set aside to cool while you make the filling.

2. For the filling begin by beating the eggs with half the sugar until they are pale and fluffy. Set aside.

3. Beat the cream cheese and remaining sugar until they’re smooth, then add the ricotta and beat together to incorporate all the ricotta into the cream cheese. Add the cream, vanilla extract, and the beaten egg mixture. Fold through until you have a smooth mixture. It’s now ready for the oven.

4. take the pastry disc and put the base into the springform pan and snap it closed. Now take the rest of the pastry and roll it into a long rectangular shape, this will be the sides of the cake. Gently put the pastry into the springform tin, lining the sides of the pan. Smear the edges of the raw pastry to the base of cooked pastry. Pour the filling into the pastry case and bake about one hour. Let it cool to room temperature before serving, and dust with icing sugar.

5 Thoughts

    1. So would I! It’s my weakness, this cake. Might have to make one soon. And thank you, the link up was such a great idea. Off to decide what to cook tonight using the links!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.