Cherry Ricotta Cheesecake on Shortcrust Pastry

How to make the shortcrust pastry

1. This cherry cheesecake is simple: pastry, jam and a filling of fresh ricotta. The shortcrust base is made firmer so that it can be sliced. You can also make it without a rim if the jam is thick enough or you add a little cornstarch. The dough is made the same way as for a quiche.

   

2. Mix the butter, eggs and sugar. A mixer makes this easy. Put 100 g of softened butter in the mixer bowl, add one whole egg and two yolks, and keep the two remaining whites for the filling. Add 3 tbsp of sugar (41 g), a pinch of salt and 1 tsp of lemon zest (2 g). You can use a citrus flavoring instead. Mix thoroughly until the sugar has completely dissolved.

   

3. Knead the dough. Sift 1.5 cups of wheat flour (195 g), add it to the eggs and sugar and keep mixing. After that you can knead the dough by hand. It should be very soft and not stick to your hands. If needed, add flour in small portions. There is no need to chill the dough.

   

4. Place the dough in a round springform cake pan, spreading it over the bottom and sides in an even layer. There is no need to grease the pan, since the dough has enough butter. The dough is very soft and spreads easily by hand. Given the volume of the filling, make the rim about 4 cm high and level all the way around.

   

How to make the cherry layer

1. Depending on how thick the cherry jam is, you can use it as is, if you are sure it won’t run during baking. If you decide to use fresh cherries in the filling, pit them and let the excess juice drain off. Then toss the cherries with cornstarch to prevent extra liquid.

2. Mix the jam with the starch and spread it in the pan. To be safe, mix 1 cup of jam (260 g) with 1-2 tbsp of cornstarch (10–20 g) and wait 10 mins for the starch to swell. The jam filling will be firmer. Spread the jam in an even layer over the dough, filling the pan from rim to rim.

   

How to make the ricotta filling

1. Buy the freshest ricotta, with no additives. The handy 250 g tubs are perfect, and you will need two.

2. Mix the filling. Open the ricotta tubs and drain off the liquid, which may be very little or none at all. Add the two egg whites left over from the dough and 100 g of powdered sugar. Beat the ricotta with a mixer into a fairly thick, smooth mass. The egg whites will firm it up during baking.

   

4. Spoon the ricotta over the jam with a silicone spatula and level it very carefully. The layer should be even in thickness and should not mix with the cherry jam. It is best to add the ricotta in small portions and smooth it out, filling the gaps. If there isn’t enough filling to reach the top of the pastry rim, trim or fold down the dough so the filling sits level with the edge.

   

How to bake the cheesecake

1. Bake the cheesecake at 180°C. If you like, brush the top of the ricotta with egg yolk, and the cherry cheesecake will have a lovely golden crust. Preheat the oven to 180°C and put the pan with the cheesecake in. Baking time is from 30 minutes to 1 hour. Go by the “jiggle” of the ricotta surface in the center. Once the filling no longer visibly moves, the cheesecake is done.

   

2. Take the pan out of the oven and let the cheesecake cool to barely warm, about 30 mins. This is important, because hot cherry jam can run. Then remove the rim and carefully transfer the cheesecake to a plate or board.

Serving

1. Cut the cheesecake into pieces with a sharp knife. Try not to press down: the filling is very tender and easily squashed.

   

   Serve the cheesecake slightly warm, and right away. Besides being a treat and a dessert, it is simply wonderful with cappuccino or tea.

   If you like, store it in the fridge in an airtight container and reheat it in the microwave. You can also freeze it: cut the cooled cheesecake into portions and wrap each in film, and it keeps for up to a month. Thaw in the fridge, then warm briefly in the microwave if you like.