Ricotta cheesecake with apricot preserve

Ricotta cheesecake is definitely one of my favourite desserts. Whenever I’m in Italy, my eyes are hungrily haunting for it. When I first prepared it at home, it lasted only for a couple of hours. The next morning another promising portion landed in the oven!



Flour – 350g
Sugar – 150g
Butter – 150g
Eggs – 1 & 1 egg yolk
Baking powder – 1 teaspoon
Zest of 1 lemon

Ricotta – 350g
Vanilla sugar – 15g
Powdered sugar – 80g
Eggs – 2
Vanilla pod (if you wish)
Apricot preserve – a small jar


In a bowl mix the flour, baking powder, sugar, butter (previously cut into smaller pieces), egg, egg yolk and lemon zest. Knead until the dough is smooth, then form a bowl, wrap in foil (transparent or aluminium) and let it chill in the fridge for at least 30 minutes.


In the meantime, prepare the ricotta filling: whisk together ricotta, 2 eggs, vanilla sugar, powdered sugar and, if you wish, VANILLA pod.

After 30 minutes, take the dough out of the fridge and divide into two halves – one should be a bit bigger then the other. Roll out the bigger half of the dough till a thickness of 0,5cm. Prepare a round cake pan, oil it with butter and sprinkle with some flour.

Spread the rolled-out dough in the pan, use a fork to gently pierce small holes on the bottom, then spread the APRICOT preserve and the ricotta filling. Roll out the other half of the dough and cut into thin stripes. Place them over the ricotta filling to create a nice grid. Brush crust with beaten egg and sprinkle with sanding sugar. Bake for 45-50 minutes in 180°C. 






Buon appetito!


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