Baked Ricotta Italian Cheesecake
This Baked Ricotta Italian Cheesecake is a delightful dessert reminiscent of the famous Papa's cake. It combines the creaminess of fresh ricotta and cream cheese, flavored with vanilla, encased in a buttery pastry crust. Perfect for any occasion, this cake is baked until golden and then cooled gradually in the oven before being refrigerated overnight, allowing the flavors to fully develop.
Ingredients 12
600 g fresh ricotta
200 g cream cheese, at room temperature
1⁄2 cup caster sugar
2 tsp vanilla extract (vanilla paste)
1 egg
Pastry
1 1⁄4 cups self-raising flour
1⁄3 cup cornflour
1⁄3 cup caster sugar
1 tsp vanilla bean paste
100 g butter, chilled and cubed
1 egg
1 tbsp milk
icing sugar, for dusting
ground cinnamon, for dusting
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Method 9
Preheat oven to 160°C/140°C fan-forced.
Mix , , and in a food processor until mixture resembles breadcrumbs. Add and until it starts to come together.
Refrigerate the dough for about 1/2 hour in cling wrap.
Using an electric mixer, beat , , , and until smooth, then add one .
Roll dough on a sheet of baking paper and transfer to an oiled round tin (23 cm).
Add the ricotta mixture, trim excess dough, and roll out to form the top of the cake. Press all edges together to seal.
Bake for 50 minutes or until golden.
To cool, turn off the oven and leave the cake inside for 4 hours with the door ajar. Refrigerate overnight.
Dust cheesecake with icing sugar and cinnamon before serving.
