Ricotta cheesecake is a classic Italian dessert. Served primarily at festive family gatherings, this pie-like treat is good any time of year.
Although not as sweet as the American version, the Italian pie is also rich - but in a different way. Try it yourself and see!
The first thing you'll notice is that this cheesecake has pastry on top as well as a bottom crust.
This is a baked cheesecake, as opposed to the cold set type, too.
Your delicious Ricotta cheesecake will serve 6-8 people.
First start by making the pastry. Sift the flour, sugar and salt onto a cold, flat surface. Create a well in the center and place the butter and egg yolk into it. Using your fingers, work the flour into the wet ingredients.
Once the dough is formed, roll into a ball, separate one quarter and set aside. Press the rest of the dough into a 9 inch fluted tart or quiche tin (preferably with a removable bottom). Let this chill for about 30 minutes or so.
While you are waiting for the dough to chill, preheat the oven to 375 degrees. Put the ricotta, cream, eggs, yolk, sugar and zests into a large mixing bowl and beat until evenly blended.
Remove the tin from the refrigerator and using a fork, prick the bottom of the pastry to create holes along the bottom. Line the pastry with foil and fill will pie weights or baking beans. Bake this for 15 minutes or so, and then remove from the heat, take off the foil and let the shell cool to the touch.
Spoon in the cheese mixture, leveling off the surface. Roll out the quarter of dough you reserved, and cut up into strips. Arrange the strips on the top of the cake in a pattern, using water to stick them into place.
Bake the cake for 30 to 35 minutes or until the dough looks golden and the center is set. Transfer to a wire rack and let cool. If you have a removable bottom, remove the sides of the tin and leave the cake on the base.
When the ricotta cheesecake is cool, slice it up and serve it with espresso!