Italian-style ricotta cheesecake

Step 1

Line a sieve with muslin or a clean Chux cloth and place over a bowl. Add the ricotta and set aside for about 1 hour to come to room temperature. Drain.

Step 2

Meanwhile, for the pastry, place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add egg, sour cream and vanilla, and beat to combine. Sift in flour and baking powder, and beat gently until just combined. Transfer dough to a lightly floured work surface and shape into a ball. Divide into 3 equal pieces and shape into discs. Enclose in plastic wrap and chill for 30 minutes.

Step 3

Preheat oven to 180°C. Grease a 22cm springform cake pan.

Step 4

Roll 1 pastry disc between 2 pieces of baking paper into a 3 to 4mm-thick round. Remove top piece of baking paper and lay pastry, paper-side down, over base of pan. Using the pan ring, cut through pastry to create the cheesecake base. Discard trimmed pastry. Secure the pan ring to the pastry-lined base, then transfer to a baking tray and freeze for 5 minutes or until firm and cold. Remove from freezer and bake for 15 minutes or until golden. Set aside to cool to room temperature.

Step 5

Roll a second pastry disc between 2 sheets of baking paper into a 3- to 4mm-thick rectangle. Cut into strips wide enough to line the sides of the pan. Line sides, gently pressing raw pastry into the top of the cooked base (the pastry is very soft and delicate, but will come together when cooked). Chill until needed.

Step 6

Roll out remaining pastry disc between 2 sheets of baking paper into a 3- to 4mm-thick round. Remove top piece of baking paper and transfer pastry to a tray. Chill until needed.

Step 7

To make the filling, whisk egg and 2 tbs sugar in a bowl until pale. Place cream cheese, sour cream and remaining 1/2 cup (110g) sugar in a stand mixer fitted with the paddle attachment and beat for 4 minutes or until sugar dissolves. Add drained ricotta, Strega, vanilla and egg mixture, and beat to combine.

Step 8

Fill cake pan with ricotta mixture, spreading evenly, then top with remaining pastry round. Press pastry sides and top together to form a tight seal and trim excess pastry. Chill for 30 minutes.

Step 9

Place pan on a baking tray and bake for 45 minutes or until top is golden. Turn off oven and leave to cool with oven door closed for 1 hour, then chill overnight.

Step 10

The next day, combine cinnamon and icing sugar. Sift mixture over the cheesecake just before serving.