Italian Desserts: Try Ricotta Cheesecake, A Mouth-Watering Italian Dessert

Recipe

Dessert

Ricotta Cheesecake

A luscious Italian dessert you can't miss: try this recipe for a creamy sheep’s milk ricotta, paired with sweet marsala wine and raisins

Ingredients

For the Cream

Raisins 80 g
Marsala 45 ml
Ricotta 450 g, Sheep variety
Sugar 100 g, Caster variety
Flour 10 g
Eggs 3 (separated)
Double cream 60 ml
Crème fraiche 60 ml
Vanilla 1 pods
Salt 0,5 g

For the Sweet Pastry

Butter 100 g, Unsalted
Egg yolk 1
Flour 150 g
Sugar 50 g, Icing variety

Info box

Preparation time 1 h
Cooking time 1 h 10 m
Recipe category Dessert
Recipe yield 8
Recipe cuisine International

Preparation

Soak the raisins in the marsala.

Add the caster sugar and flour to the ricotta and beat until smooth. Add the egg yolks, creams, marsala, raisins and vanilla pods. Beat the whites with salt. Fold in the ricotta mixture and pour into a spring form tin with cooked sweet pastry on the base. Bake for about 50 minutes at 160 ̊c

For the sweet pastry
Blend all ingredients together until dough is formed and chill for 30 minutes. Roll out and cut to size of spring form dish. Bake for 20 minutes. Cool down, then add ricotta mix.

Wine paring: Moscato d'Asti