Italian Ricotta Cheesecake
How to Make Italian Ricotta Cheesecake
- To make the pastry, beat the sugar and butter in a medium sized bowl. Add the egg. Continue beating until smooth and well mixed.
- Add the flour and beat until fully incorporated. The dough will be sticky so cover it in plastic wrap. Refrigerate to chill for 30 to 40 minutes, until ready to roll out.
- Preheat the oven to 180 degrees C. Spread flour onto the work space. Knead the chilled dough to soften it.
- Place a 26m spring-form cake tin over the pastry. Cut around the tin to give the perfect shape of a circle that will fit into the base.
- Set the tin aside. Lift the circle of pastry onto a tray lined with a baking paper. Now bake the pastry for 12 to 15 minutes, until golden and crisp.
- Allow the pastry to cool onto a cooling rack.
- Meanwhile, add the almond meal on another tray. Lightly roast it in the oven.
- Brush the cake tin with butter. Lay the baked pastry circle into the base. Cut the strips of pastry from the sides and press them gently into the tin.
- Beat the eggs in a medium sized bowl. Add half sugar. Mix until pale and frothy. Set aside.
- Now take another bowl, and beat the cream cheese and remaining sugar until smooth. Add the ricotta cheese and beat again until well-combined.
- Now add in the cream, and gradually add the beaten eggs in the bowl.
- Fold in the almond meal, candied peel and sultanas.
- Evenly spread them into the pastry base. Bake it in the oven for 1 hour.
- Now leave it to cool to room temperature. Remove the pastry form the tin. Dust it with icing sugar.
- Serve the delicious cheesecake with tea or coffee and enjoy!
- July 30th is celebrated as National Cheesecake Day.
It is believed that cheesecakes were served to athletes during the first Olympic Games in 776 B.C.