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Ricotta cheesecake

 

Serves 8

 

Pastry crust

In a food processor, cream together:

6 tablespoons unsalted butter, chilled

¼ cup sugar

Add and mix well:

¼ teaspoon sea salt

1 egg yolk

1 teaspoon vanilla extract

1 teaspoon lemon juice

Add and mix together by pulsing:

1⅛ cup flour

On a floured surface, form the dough into a ball and chill for at least 1 hour.

Preheat oven to 400°f.

Roll out:

Pastry dough

Cut to fit a 9-inch tart tin (with removable bottom). Press the dough into the tin, prick all over with a fork, and chill for 15 minutes. Blind bake (prebake) for 12–15 minutes, until light brown. Remove from oven. Reserve. Reduce oven temperature to 350°f.

 

Filling

Place together in a food processor and blend until well combined:

1¼ cups fresh ricotta

1¼ cups cream cheese

½ cup sugar

1 teaspoon lemon juice

Zest of one lemon

Add, one at a time, and blend to combine:

3 eggs

Pour the filling into the prebaked crust. Bake at 350°f until the middle is firm and slightly raised, about 30 minutes.

Serve at room temperature or chilled.

Garnish with:

Jam

Fresh fruit