Prepare to embark on a delightful journey to the heart of Sicily with this Sicilian Ricotta Cheesecake, crafted to perfection with the finest Vannella Cheese Ricotta. This luxurious dessert is an ode to tradition, with a texture and a flavor that captures the essence of the Mediterranean.
Imagine a velvety, cloud-like and creamy ricotta filling, held together by a buttery, crumbly crust. A timeless showstopper suitable for any occasion, this dessert will transport you to  Sicily. 

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#cheesecake #cakerecipe #vincenzosplate

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INGREDIENTS:
Dry Ingredients
500 grams 00 flour 17.6 oz
150 grams Icing sugar 5.2 oz
Zest of one lemon finely grated finely grated
1 pinch Sea salt
1 teaspoon Baking powder

Wet Ingredients
4 egg yolks
Egg whites for the egg wash
150 grams Full cream milk 5.2 oz
120 grams Unsalted butter 4.2 oz
1 teaspoon Vanilla paste

Ricotta filling
1 kilo Super Fresh Vannella Ricotta 35.2 oz
250 grams Sugar 8.8 oz

METHOD:
To make the pastry dough:
1. Before we begin, preheat the oven to 180°
2. In a large mixing bowl, whisk together the flour, icing sugar, salt, and baking powder.
3. Make a well in the center of the dry ingredients.
4. Add the milk, egg yolks, lemon zest, and vanilla paste to the well.
5. Cut the butter into small pieces and add them to the bowl.
6. Use your hands to mix the ingredients together until a soft dough forms.
7. Avoid adding too much flour, as this will make the dough tough.

To make the ricotta filling:
1. Sift the ricotta through a fine-mesh sieve to remove any lumps and create a smooth, creamy texture.
2. Add the sugar to the ricotta and stir until well combined.
3. Cover the filling with plastic wrap and refrigerate until the pastry is ready to roll out.

Assembling the cake:
1. Now that we've placed the pastry in the tin, we can transfer the delicious ricotta cream filling that we made earlier into the base. Give it one last stir and add it all in. Smooth the ricotta out to the edges.
2. Carefully cut off the excess pastry with a sharp knife, leaving a small overhang. Set the excess pastry aside.
3. To make the pastry lid, lightly flour your rolling pin and a clean work surface. Roll out the remaining pastry into a circle.
4. Place the dough over the tin and press down gently to seal. Trim the edges of the pastry lid to match the size of the tin.
5. To seal the edges of the cheesecake, brush the overhang of pastry with egg white. Place the pastry lid over the cheesecake and press down gently to seal.
6. Bake the cheesecake for 30 minutes, or until the top is golden brown and the center is set.
7. Let the cheesecake cool completely before dusting it with a mixture of icing sugar and ground cinnamon.

HOW TO SERVE:
Ricotta cheesecake can be served plain with a dollop of whipped cream or a drizzle of honey, or it can be paired with fresh fruit, nuts, chocolate, or sauce.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Ricotta Cheesecake
0:39 Ingredients for The Ricotta Cheesecake
1:58 How to make the Pastry Dough
6:35 How to Make the Ricotta Filling
8:50 How to Roll the Pastry Dough
11:30 How to Assemble the Cheesecake
16:10 How to Bake Ricotta Cheesecake
16:23 The Final Touch to the Cheesecake
18:12 How to Eat Ricotta Cheesecake, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

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