Recipe

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
  • 1
    Grease a 28cm (11¼-inch) closed springform pan.
  • 2
    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.
  • 3
    Knead pastry lightly on a floured surface until smooth, wrap in plastic; refrigerate 30 minutes.
  • 4
    Press pastry over base of pan; prick with a fork. Place on an oven tray; refrigerate 30 minutes.
  • 5
    Preheat oven to 200ºC/400°F.
  • 6
    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.
  • 7
    Reduce oven to 160°C/325°F.
  • 8
    Make ricotta filling: process ricotta, rind, juice, sugar and eggs until smooth; stir in fruit.
  • 9
    Pour filling into pan; bake for 50 minutes or until just set. Cool in oven with door ajar. Cover; refrigerate 3 hours or overnight
  • 10
    Dust cheesecake with sifted icing sugar before serving, if you like.