Italian Cheesecake

For Crust:

1 cup all-purpose flour
3 T granulated sugar
1/8 tsp salt
6 T old butter, cut into 6 pieces
Yolk of 1 egg

Filling:

2 (15-ounce) containers whole milk ricotta
1 cup granulated sugar
6 large eggs, slightly beaten
2 tsp vanilla
1 tsp all-purpose flour
1/2 cup heavy cream
1 cup sour cream

Preheat oven to 350° . To make crust, mix flour, sugar and salt in a small bowl.
Using two knives or a pastry cutter, cut in butter until mixture resembles coarse crumbs.

Add egg yolk and vanilla; toss with fork until evenly distributed. Form dough into a disc. With floured fingers, press pastry over bottom and about 1-1/2 inches up the sides of a 9-inch springform pan.

Bake in 350° oven for 20 to 25 minutes or until golden brown. Remove and cool on rack.

In a large bowl, beat ricotta until smooth, occasionally scraping sides and bottom of bowl. Beat in eggs; add sugar gradually. Add vanilla, heavy and sour cream and flour. Beat until all ingredients are well-blended.

Pour into prepared crust and bake until center is almost firm, about 1-1/2 hours. Turn off oven, but leave cake in oven for 1 hour with the oven door slightly ajar.

Remove and chill overnight before serving. Makes 12 servings.

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