Ricotta Cheesecake

Ingredients

For the base:

Flour 130 g

Egg 1

Butter 45 g

Sugar 30 g

Baking powder 1 tsp

For the cheese filling:

Ricotta cheese 500 g

Sugar 110 g

Vanilla pod 1

Egg 3

Lemon zest

Lemon juice 30 ml

First, prepare the dough for the base. Beat the softened butter, sugar, and egg with a mixer until smooth. Gradually add the flour and knead with your hands until the dough is soft and smooth. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.

Then remove from the refrigerator. Use your hands to spread the dough into the pan, grabbing the sides, and press it firmly into the pan with your fingers. Make sure the dough is spread out to an even thickness. Then prick the dough frequently with a fork, cover the pan with plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Remove the pan with the dough from the oven. Cover with parchment paper and place a weight (rice or peas) on top. Bake for 10-15 minutes. Remove the pan with the dough from the oven, remove the parchment paper and weight, and return to the oven for about 15 minutes, until golden brown.

While the crust is baking, prepare the cheese mixture. Mix the ricotta, sugar, eggs, lemon zest, lemon juice, and vanilla seeds with a mixer until smooth. When the crust is ready, remove it from the oven. Reduce the oven temperature to 160-170 degrees Celsius (320-350 degrees Fahrenheit). Fill the base with the ricotta mixture and bake the cheesecake for 1 hour. Important! After 1 hour, the cheesecake should not be completely set; the center will still be runny. Let the finished cheesecake cool in the oven, slightly ajar, with the door turned off. Then, refrigerate the cheesecake for at least 3 hours, or preferably overnight. Serve with berry sauce.

Enjoy!