Crostata di ricotta

Ricotta is mixed with candied peel and almonds, and baked in a sweet
lemon pastry crust in this Italian classic. The fresher the cheese, the better.

Chilling time

45–60 mins

Special equipment
 9–10in (23–25cm) springform pan
 
Ingredients
 12 tbsp unsalted butter
13⁄4 cups all-purpose flour, plus extra for dusting
finely grated zest of 1 lemon
1⁄4 cup suga 
4 large egg yolks, at room temperature
pinch of salt
1 large egg, for glazing
 
For the filling
 23⁄4lb (1.25kg) ricotta cheese
1⁄2 cup sugar
1 tbsp all-purpose flour
1 tsp salt
finely grated zest of 1 orange
2 tbsp chopped candied orange peel
1 tsp pure vanilla extract
1⁄3 cup golden raisins
1⁄4 cup sliced almonds
4 large egg yolks, at room temperature 

Method
 1 Pound the butter between 2 sheets of
parchment paper with a rolling pin, to soften.
Sift the flour on to a work surface and make
a large well in the center. Put the lemon zest,
sugar, butter, egg yolks, and salt into the
well. Using your fingertips, work together the
ingredients until well mixed. Gradually draw
in the flour, and press the dough into a ball.
 
2 Lightly flour the work surface, then knead
the dough for 1-2 minutes until very smooth.
Shape into a ball, wrap in plastic wrap, and
chill for 30 minutes. Grease the pan. Lightly
flour the work surface and roll out 3⁄4 of the
dough to make a 14-15in (35–37cm) round.
Roll up the dough around the rolling pin,
then drape it over the pan. Press it well into
the bottom of the pan, and gently up the
side. Trim the excess dough. Chill the shell,
together with the remaining dough and
trimmings, for 15 minutes.
 
3 Place the ricotta in a large bowl and beat
in the sugar, flour, and half the salt. Add the
orange zest, candied peel, vanilla, golden
raisins, almonds, and egg yolks. Beat the 
mixture together thoroughly to combine.
Spoon the filling into the chilled pastry shell.
Tap the pan on the work surface to eliminate
any air pockets. Smooth the top of the filling,
using the back of a wooden spoon.
 
4 Press any dough trimmings into the
remaining dough and roll it into a 10in
(25cm) round on a floured surface. Cut it
into strips 1⁄2in (1cm) wide and use to lattice
the top of the pie. Trim off the overhanging
ends of dough, so that the pastry strips are
even with the edge of the shell.
 
5 Lightly beat the whole egg with the
remaining salt. Glaze the ends of the strips,
then seal to the edge. Brush the lattice with
the glaze and chill until firm, 15–30 minutes.
Preheat the oven to 350°F (180°C) and put
a baking sheet near the bottom of the oven.
 
6 Bake on the heated baking sheet until
the top is firm and golden brown, 1–1¼
hours. Let cool in its pan until just warm,
then remove the sides of the pan and let
cool completely. Transfer to a large serving
plate, cut into wedges, and serve.
 
PREPARE AHEAD
The cheesecake can
be made up to 1 day ahead and kept
refrigerated, though the texture will not
be as light.

BAKER’S TIP 
This traditional Italian version of the
cheesecake uses ricotta for a very light
texture and taste. The ricotta must be fresh
and of the very best quality for perfect results,
so buy it from an Italian delicatessen.