Ricotta Cheesecake


                                    Photo: Giuliano Hazan

By Giuliano Hazan, How to Cook Italian

Although for many cheesecake isn’t often associated with Italian cooking, it has been a staple since Roman times. The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying. This recipe combines milk with the ricotta so that the effect is a wonderful creamy texture - the cheesecake is airy and smooth and doesn’t make one feel heavy.


For the pastry crust:
2 cups all-purpose flour, plus extra for rolling the crust
1/2 cup sugar
8 tablespoon (one stick) unsalted butter, at room temperature
3 large egg yolks
Grated zest of 1 lemon
Pinch of salt

For the filling:
1 large egg
1 large egg yolk
1/3 cup granulated sugar
1/3 cup all purpose flour
3 tablespoons 10X confectioner’s sugar
1 teaspoon pure vanilla extract
2 cups whole milk
2 cups (1 pound) whole milk ricotta
2 tablespoons chopped candied citron


Make the crust:
Preheat the oven to 350° on the regular bake setting.

Put all of the ingredients in a food processor and run the processor until mixed well together.  If the mixture is too dry, add some cold water, 1 tablespoon at a time, until the mixture forms a smooth dough when you roll it between your fingers.

Transfer the dough to a counter and form into a smooth ball.  Remove the bottom of a 2 inch deep and 9 inch in diameter tart pan or a 9 inch springform pan, and put it in the center of your work counter.  Sprinkle a little flour around the edges and place the dough in the middle of the tart pan bottom.  Flatten the dough a bit with your hands, then use a rolling pin to roll it out to a thickness of about 1/8 inch.  Loosen the edges that extend past the tart pan bottom with a pastry scraper then use the scraper to lift the tart pan bottom and the dough. Carefully lower into the ring of the tart pan or springform pan.  Patch any tears or holes making sure the dough comes all the way up the sides and cut off any excess dough.  Lightly press a sheet of aluminum foil over the dough and cover with pie weights or dried beans.  Put the pan on a baking sheet and bake for 10 minutes. Remove the foil and weights and return the crust to the oven until very lightly browned, about 10 minutes.

Make the filling:  While the pie crust is baking, make the ricotta filling.  Whip the egg, egg yolk, and granulated sugar in an electric mixer on high speed until the mixture is smooth and pale yellow.  Add the flour, confectioner’s sugar, and vanilla and mix until homogeneous. Slowly pour in the milk whisking on medium–low speed.  Add the ricotta and mix thoroughly. Stir in the candied citron by hand with a rubber spatula.

Preheat the oven to 375° on the regular bake setting.

Pour the ricotta filling into the pie crust and bake until the filling has firmed up and begun to brown on top, about an hour and 15 minutes. Test by jiggling the pan gently. Remove from the oven and cool on a wire rack.  Refrigerate for at least 3 hours or overnight before serving.  Serve chilled.


Yield: serves 8-10

The pie will keep in the refrigerator for 1-2 days.

Recipes: Desserts, Cheesecake, Ricotta, Dairy, Kosher

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