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Sicilian Ricotta Cheesecake Vincenzo's Plate
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Sicilian Ricotta Cheesecake

In this recipe you'll discover the secrets of this sweet treasure. This Sicilian Ricotta Cheesecake is a homage to the art of indulgence, with a harmonious blend of velvety ricotta cheese. So, roll up your sleeves and get ready for a delicious journey through the flavours of this enchanting dessert.

Equipment

  • Mixing bowl
  • Round Baking tins or Cake Tins
  • Brick Oven or Home Oven

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Ricotta filling

  • 1 kilo Super Fresh Vannella Ricotta 35.2 oz
  • 250 grams Sugar 8.8 oz

Instructions

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.

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