Name: Italian-Style Cheesecake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes two 12 cm (4½ inch) cheesecakes
Cuisine: Italian
Ingredients: ½ teaspoon natural vanilla extract; 100 g (3½ oz/⅔ cup) strawberries; 60 ml (2 fl oz/¼ cup) lemon juice or pastis (anise-flavoured liqueur); icing (confectioners’) sugar for dusting; 450 g (1 lb) ricotta cheese; 100 g (3½ oz) icing (confectioners’) sugar; 50 g (1¾ oz) unsalted butter, softened; 50 g (1¾ oz) ricotta cheese; 1 pinch salt; 2 eggs; 25 g (1 oz) plain (all-purpose) flour; 100 g (3½ oz) caster (superfine) sugar; ½ teaspoon salt; 125 g (4½ oz) plain (all-purpose) flour

Preparation info

Makes
two
12 cm cheesecakes

Difficulty
Easy
Ready in
40 min

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

This is the other great New York cheesecake. Unlike its better-known rival, which is made with cream cheese, the Italian version is made with ricotta cheese, resulting in a lighter, slightly wet consistency.

Ingredients

Crust

125 g (4½ oz) plain (all-purpose) flour
½ teaspoon salt

Method

The Crust

Preheat the oven to 230°C (450°F/Gas 8). Mix the ingredients for the crust using a food processor or by hand until combined. Butter and flour the base and one-third of the way up the sides of two 12