Ricotta Cheesecake
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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.
11 October, 2012
Type of dish
Cuisine
Dietary Consideration
serves for
8
total time
2
HR
10
MIN
ingredients
Raisins
80 g
Marsala
45 ml
Ricotta cheese
450 g, Sheep variety
Sugar
100 g, Caster variety
All purpose flour
10 g
Eggs
3 (separated)
Cream
60 ml
Crème fraîche
60 ml
Vanilla extract
1 pods
Salt
0,5 g
Butter
100 g, Unsalted
Egg yolks
1
All purpose flour
150 g
Sugar
50 g, Icing variety
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
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