How to Make Irresistible Ricotta Cheesecake | Vincenzo's Plate

By Vincenzo's Plate · 120 min

Ingredients

Instructions

1. Preheat the oven to 180°.
2. In a large bowl, whisk together the flour, icing sugar, salt and baking powder, then make a well in the middle.
3. Pour the milk, egg yolks, lemon zest and vanilla paste into the well. Cut the butter into small pieces and add them too.
4. Mix with your hands until a soft dough forms, using as little extra flour as possible so the pastry stays tender.
5. Sift the ricotta through a fine sieve to remove lumps, then stir in the sugar until well combined. Cover and refrigerate until the pastry is ready to roll out.
6. Spread the ricotta filling into the pastry-lined tin and smooth it to the edges.
7. Trim the excess pastry, leaving a small overhang, and set the trimmings aside.
8. Roll out the remaining pastry into a circle on a lightly floured surface, then trim it to the size of the tin.
9. Brush the overhang with egg white, lay the pastry lid over the cheesecake and press gently to seal.
10. Bake for 30 minutes, until the top is golden brown and the centre is set.
11. Let the cheesecake cool completely before dusting it with icing sugar mixed with ground cinnamon.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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