SABRINA’S ITALIAN CHEESECAKE
200 g flour
110 g sugar
80 g butter cold
1 whole egg plus 1 yolk
Mix in bowl don’t overwork dough and refrigerate for 1 hour.
600 g Ricotta cheese
200 g Sugar
3 egg yolks
1 teaspoon vanilla essence
60 g Raisins soaked in a little Rum
Mix all ingredients together.
Lightly butter a pie dish, place your dough thinly on top and prick it with a fork. Add the Ricotta cheese filling and bake in oven 160ºC for approx 35 – 40 min or until golden in colour.
Note: The shortcrust is at the bottom and I had left over, so I cut strips and put them on top you can leave it plain otherwise.
Recipe and photo: Sabrina Merli