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Pasticceria Papa Inspired Baked Ricotta Cheesecake
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Pasticceria Papa Ricotta Cheesecake | A Replica

The Pasticceria Papa Ricotta Cheesecake Replica is the lightest and most fluffy cheesecake you'll ever make and in all seriousness, not that hard to make. Best made a day ahead to allow for proper chilling. All ingredients should be at room temperature BUT the pastry may need extra 5 minutes chilling if you are making the cake on a warm day. You will need a 20cm diameter (6cm high) springform cake tin. Reader suggestion: I find the best flour to use for the pastry is the Italian OO.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Servings: 12

Ingredients

For the Cheesecake Pastry:

  • 100 g butter softened
  • 1/4 cup caster sugar or unrefined golden caster sugar
  • 1 egg
  • 1/4 cup fresh cream
  • 2 cups plain flour
  • 3 tsp baking powder
  • extra butter and flour for prepping the tin

For the Ricotta Cheesecake Filling (at room temperature):

  • 2 eggs
  • 1/8 cup caster sugar or unrefined golden caster sugar such as Billington's
  • 250 g full fat cream cheese (I used Philadelphia)
  • 1/8 cup caster sugar or unrefined golden caster sugar such as Billington's
  • 1 tsp vanilla extract
  • 1/4 cup full fat fresh cream
  • 500 g full fat ricotta

To serve:

  • 1 tbsp icing sugar, ground up natvia or unrefined icing sugar
  • 2 tsp cinnamon powder

Instructions

To make the Cheesecake Pastry:

  • Place butter and sugar in a bowl and beat with a mixer until light and fluffy.
  • Add egg and cream and continue mixing on a lower speed until combined (the mixture might appear separated, but that's ok).
  • Sift flour and baking powder together. Add to the batter and mix on low speed until the pastry starts to come together.
  • Knead into a ball with your hands, place back in the bowl and refrigerate for 10 minutes.
  • For the base and lid: cut about a third of the pastry for each base and lid and roll it out between 2 sheets of baking paper - it should cover the base of your cake tin.
  • Transfer one round of rolled out pastry together with the bottom sheet of baking paper onto the base of your tin. Cut excess dough and patch up any gaps with the leftovers.
  • Prick around with a fork and bake for 5 minutes, not longer, in the preheated oven. Remove from oven when ready.

In the meantime prepare the Ricotta Cheesecake Filling:

  • Place eggs and 1/8 cup caster sugar in a mixer bowl and beat on high speed until pale and fluffy. Set aside.
  • Place cream cheese and the remaining 1/8 cup caster sugar in another bowl and beat on medium speed until combined.
  • Add vanilla extract, cream and egg mixture from step 1 then mix on low speed to combine.
  • Add ricotta and mix on low speed to combine.

To assemble the Pasticceria Papa Ricotta Cheesecake:

  • Grease the cooled cake tin rim with extra butter and dust with flour. Shake off excess.
  • Place rim around the pre-baked base, with the baking paper hanging on the outside of the tin. Close the clasp.
  • Roll out remaining pastry into a log and place between two sheets of baking paper. Roll out to about 4mm thick and your cake tin's height. (You can do this in stages as it's hard to get the whole side into the tin at once.)
  • Transfer the strip(s) into the tin, pressing gently into the base and snug with the side walls of the tin. Continue to work right around the tin.
  • Cut off any overhangs by rolling your rolling pin over the top of the tin. Patch up any wholes.
  • Pour ricotta filling into the pastry casing and smooth out.
  • Using a knife, gently fold the pastry edges over the ricotta filling. Place the remaining circle of pastry over the top and using your fingers, gently "knead" the edges of the lid into the folded over pastry. It should look as if it were one piece all the way around.

To bake the Pasticceria Papa Ricotta Cheesecake:

  • Preheat oven to 180C (350F).
  • Place cheesecake on a lower middle rack of your pre-heated oven and bake for 45 minutes - the pastry should not crack within this time, but if it does, it will settle down as the cheesecake cools.
  • Once baked, leave to cool in the oven with the door ajar for 20 minutes. Cover with aluminum foil and transfer to a cooling rack, then once completely cool, cover with cling film and chill in the fridge overnight.

To serve:

  • Dust cheesecake with cinnamon and icing sugar and serve.

Notes

Recipe at www.wholesome-cook.com
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