Tasty Italian Cheesecake Recipe

 Tasty Italian Cheesecake Recipe

Ingredients

For the dough

(base): 200g all-purpose flour

100g cold butter (cubed)

80g sugar

1 egg

1 pinch of salt

1 teaspoon baking powder (optional, for a lighter base)

For the filling:

500g fresh ricotta (well-drained)

200g sugar

3 eggs

1 teaspoon vanilla extract

Zest of 1 lemon or orange (optional, for a citrusy touch)

100ml heavy cream (optional, for extra creaminess)

50g cornstarch or all-purpose flour (for structure)

50g raisins or chocolate chips (optional, for an extra touch)

For garnishing

(optional): Powdered sugar

Fresh fruit or jam

Instructions

Prepare the Dough: In a bowl, combine the flour, sugar, salt, and yeast (if using).

Add the cold butter and mix with your hands or a food processor until crumbly.

Add the egg and mix until the dough forms. If necessary, add 1-2 tablespoons of ice water.

Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Prepare the filling:

In a large bowl, mash the ricotta with a fork or pass it through a sieve until smooth.

Add the sugar, eggs, vanilla, lemon or orange zest, and heavy cream (if using). Mix well.

Add the sifted cornstarch (or flour) and mix until smooth.

If desired, add raisins or chocolate chips.

Assemble the cake:

Preheat the oven to 350°F (180°C). Roll out 2/3 of the dough and line the bottom and sides of a greased and floured springform pan (22-24 cm in diameter).

Pour the ricotta filling over the dough.

With the remaining dough, make strips to create a lattice (crostata style) or cover completely, if preferred.

Bake:

Bake for about 40-50 minutes, or until the filling is set and the crust is golden brown.

Let cool completely before unmolding.

Finish:

Sprinkle with confectioners' sugar or garnish with fresh fruit or jam, if desired.

Serve at room temperature or chilled.