Classic Ricotta Cheesecake
CATEGORIES
INGREDIENTS
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon finely shredded lemon peel
- 1/3 cup butter
- 1 beaten egg yolk
- 3 cups ricotta cheese
- 1/2 cup sugar
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 3 eggs
- 1/4 cup golden raisins
- 2 tablespoons diced candied orange or lemon peel
- 1 teaspoon finely shredded lemon peel
- Orange peel strips (optional)
DIRECTIONS
- For crust, in a medium mixing bowl combine 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon lemon peel.
- Cut in 1/3 cup butter until pieces are the size of small peas.
- Using a fork, stir in egg yolk until all of the dough is moistened.
- Remove the sides from an ungreased 8-inch springform pan.
- Press one-third of the dough onto the bottom of pan.
- Bake in a 350 degree F oven for 7 to 10 minutes or until golden.
- Cool on wire rack.
- Grease the sides of the springform pan with the additional butter.
- Attach the pan sides to the bottom.
- Press remaining dough 1-1/2 inches up the sides of the pan.
- Set the pan aside.For filling, in a large mixing bowl beat the ricotta cheese, 1/2 cup sugar, milk, and 2 tablespoons flour with an electric mixer on medium to high speed until smooth.
- Add whole eggs all at once.
- Beat on low speed just until combined.
- Stir in raisins, candied peel, and 1 teaspoon lemon peel.
- Pour filling into the crust-lined pan.
- Place in a shallow baking pan in oven.
- Bake in a 350 degree F oven about 45 minutes or until center appears nearly set when gently shaken.
- Cool in springform pan on a wire rack for 15 minutes.
- Loosen crust from sides of pan and cool for 30 minutes more.
- Remove sides of the springform pan; cool 1 hour.
- Cover and chill in the refrigerator at least 4 hours.
- If desired, garnish with orange peel.