Italian Ricotta Cheesecake
Rustic Roman cheesecake of whole-milk ricotta, lemon zest, and golden raisins on a thin shortcrust base, lighter and less dense than American style.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain ricotta in a fine sieve lined with muslin, weighted, overnight in the fridge. Whisk 38g flour and 10g sugar together. Rub in 20g cold cubed butter until fine crumbs form. Stir in 1 egg yolk and 0.25 tsp lemon zest until dough clumps. Bring together, wrap, chill 30 minutes. Soak 12g golden raisins in warm water 10 minutes, drain.
Bake 1
Preheat oven to 170°C. Grease a 16cm springform tin. Roll pastry to 20cm circle, line tin, press 2cm up sides. Prick base, chill 15 minutes until firm.
Build
Beat drained ricotta and 30g sugar on low speed 1 minute until smooth. Beat in 1 egg and reserved yolk one at a time on low speed. Beat in 0.5 tbsp flour, 0.25 tsp lemon zest, vanilla until just smooth. Fold in drained raisins gently.
Bake 2
Pour filling into pastry-lined tin, smooth top. Bake at 170°C for 30–35 minutes until top is lightly golden, edges set, centre wobbles slightly when tapped.
Rest
Turn oven off, crack door 5cm open. Leave cake inside 25 minutes to cool slowly. Remove and cool completely on a rack about 45 minutes, then chill 1.5 hours until set.
Plate
Dust with a pinch of icing sugar and slice into 2 wedges to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.