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Italian Easter Ricotta Cheesecake

by Hannah Thurn (follow)
Dessert (1078)      Cakes (149)      Ricotta (67)      Easter (33)     
With Easter around the corner, here's a beautiful traditional Italian cake to get you in the mood.


Preparation Time: 30 minutes
Cooking Time: 1 hour
Makes: 10 servings

For the Pastry:

200g butter, softened
1/2cup sugar
1 egg
11/2cups plain flour

For the Filling:
3 eggs
1/4cup caster sugar
350g cream cheese
650g ricotta
1tsp vanilla extract
1/2 cup pure cream
100g almond meal
extra caster sugar
sugar flowers


For the Pastry:
Preheat oven to 180 degrees.
Cream butter and sugar until light and fluffy and the sugar is almost dissolved. Add the egg and beat until combined.
Sift over the flour and mix slowly until just combined. Do not over beat.
Divide the pastry in half and press into discs. Wrap in cling wrap and refrigerate for 20 minutes.
Take one of the discs out and kneed it lightly to soften. Between two sheets of baking paper, roll the dough out until it covers the base of a 26cm spring form cake tin.
Lay the pastry over the tin base and trim off any excess. Bake for 15 minutes or until golden.
Attach the ring to the base and press the rest of the pastry to the sides of the ring so it is fully covered. Press the pastry into the cooked base so the base and the sides join with no gaps.

For the Filling:

Beat the eggs and sugar until thick and pale. In a separate bowl, beat the cream cheese and ricotta until smooth. Add the cream and vanilla, then gradually add the egg mixture.
Mix in the almond meal then transfer to the prepared tin.
Bake for one hour.
Sprinkle with cinnamon and the extra caster sugar and decorate with sugar flowers.

I like this Recipe - 7
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ID: 1068
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Sounds truly, truly divine - but one that should definitely stay for Easter only, as eat it more often and you'd end up the size of a small, but compact HOUSE!
It looks beautiful too, with the sugar flower decoration. . . c&c
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