SICILIAN RICOTTA CHEESECAKE
Prepare to embark on a delightful journey to the heart of Sicily with this Sicilian Ricotta Cheesecake, crafted to perfection with the finest Vannella Cheese Ricotta. This luxurious dessert is an ode to tradition, with a texture and a flavor that captures the essence of the Mediterranean.
Imagine a velvety, cloud-like and creamy ricotta filling, held together by a buttery, crumbly crust. A timeless showstopper suitable for any occasion, this dessert will transport you to Sicily.
Vincenzo’s Plate Tips on How to Make Ricotta Cheesecake
Don’t skimp on the ricotta
Ricotta is the key to a delicious ricotta cake, this is why it is important to choose a good one. Avoid those terrible ricotta tubs and go for fresh ricotta from Vannella Cheese. The texture is light and fluffy, the flavor is rich and decadent, and the overall experience is simply divine.
Be careful not to overwork the dough
Don’t add too much flour, or you’ll toughen up the dough. We want a soft and pliable dough that’s easy to work with. Imagine a soft, pliable dough that melts in your hands like butter.
Thickness of the pastry is important
Make sure that the pastry cooks evenly in the oven. A pastry that is too thick will overwhelm the filling, and a pastry that is too thin will not be able to support the weight of the filling. A good rule of thumb is to roll out the pastry to a thickness of about 1/2 inch (1.2 cm). This will ensure that the pastry cooks evenly and that you have a good ratio of pastry to filling.
How to Serve Ricotta Cheesecake
Ricotta cheesecake is a delicious and versatile dessert that can be served in a variety of ways. It can be served plain with a dollop of whipped cream or a drizzle of honey, or it can be paired with fresh fruit, nuts, chocolate, or sauce. No matter how you choose to serve it, ricotta cheesecake is sure to be a hit with your guests!
Sicilian Ricotta Cheesecake
- Mixing bowl
- Round Baking tins or Cake Tins
- Brick Oven or Home Oven
- 500 grams 00 flour 17.6 oz
- 150 grams Icing sugar 5.2 oz
- Zest of one lemon finely grated finely grated
- 1 pinch Sea salt
- 1 teaspoon Baking powder
- 4 egg yolks
- Egg whites for the egg wash
- 150 grams Full cream milk 5.2 oz
- 120 grams Unsalted butter 4.2 oz
- 1 teaspoon Vanilla paste
- 1 kilo Super Fresh Vannella Ricotta 35.2 oz
- 250 grams Sugar 8.8 oz
To make the pastry dough:
- Before we begin, preheat the oven to 180°
- In a large mixing bowl, whisk together the flour, icing sugar, salt, and baking powder.
- Make a well in the center of the dry ingredients.
- Add the milk, egg yolks, lemon zest, and vanilla paste to the well.
- Cut the butter into small pieces and add them to the bowl.
- Use your hands to mix the ingredients together until a soft dough forms.
- Avoid adding too much flour, as this will make the dough tough.
To make the ricotta filling:
- Sift the ricotta through a fine-mesh sieve to remove any lumps and create a smooth, creamy texture.
- Add the sugar to the ricotta and stir until well combined.
- Cover the filling with plastic wrap and refrigerate until the pastry is ready to roll out.
Assembling the cake:
- Now that we've placed the pastry in the tin, we can transfer the delicious ricotta cream filling that we made earlier into the base. Give it one last stir and add it all in. Smooth the ricotta out to the edges.
- Carefully cut off the excess pastry with a sharp knife, leaving a small overhang. Set the excess pastry aside.
- To make the pastry lid, lightly flour your rolling pin and a clean work surface. Roll out the remaining pastry into a circle.
- Place the dough over the tin and press down gently to seal. Trim the edges of the pastry lid to match the size of the tin.
- To seal the edges of the cheesecake, brush the overhang of pastry with egg white. Place the pastry lid over the cheesecake and press down gently to seal.
- Bake the cheesecake for 30 minutes, or until the top is golden brown and the center is set.
- Let the cheesecake cool completely before dusting it with a mixture of icing sugar and ground cinnamon.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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