RICOTTA CAKE

Ingredients

For the base:

Flour 175 g
Cold butter 100 g
Sugar 25 g
1 egg
Baking powder 6 g

For the cheese layer:

2 egg yolks
Ricotta cheese 500 g
Sunflower oil 40 ml
Sugar 115g

8 g vanilla sugar
15 g starch
5 ml lemon juice
2 egg whites

For decoration:

Icing sugar
Strawberries

RICOTTA CAKE 

Preparation

1. Preheat the oven to 180 °C/360 °F. Line an 8-inch loose-bottomed baking pan with parchment paper.
2. Combine flour, eggs, cold butter, sugar, and baking powder in a bowl. Break up the dough with a hand mixer fitted with a dough hook and continue kneading the dough with your hands.
3. Stretch the dough base and press it firmly against the bottom and sides of the mold. Poke holes at the base with a fork to avoid air bubbles. Place in the oven and bake for 10 minutes until lightly golden brown. Remove and let cool while you prepare the filling.
4. Reduce oven to 160°C / 320°F.
5. In a large bowl, mix together the egg yolks, sugar, vanilla sugar, starch, and sunflower oil, then add the ricotta cheese and continue mixing until a smooth mixture forms.
6. In a separate bowl, whisk the egg whites until soft peaks form, then add the lemon juice and continue whisking until stiff. Add the top to the bowl with the cheese mixture and mix gently.
7. Pour over prepared base and bake for 45-50 minutes. When the cheesecake is ready, turn off the oven and open the door. Let the cheesecake cool for about an hour, then remove and cool completely before removing from the pan.
8. Garnish with powdered sugar and strawberries, slice and serve.