Italian-Style Cheesecake from New York Cult Recipes by Marc Grossman
This is the other great New York cheesecake. Unlike its better-known rival, which is made with cream cheese, the Italian version is made with ricotta cheese, resulting in a lighter, slightly wet co...
Ingredients
- 125 g (4½ oz) plain (all-purpose) flour
- 60 ml (2 fl oz/¼ cup) lemon juice or pastis (anise-flavoured liqueur)
- 2 eggs
- 450 g (1 lb) ricotta cheese
- ½ teaspoon natural vanilla extract
- icing (confectioners’) sugar for dusting
- 50 g (1¾ oz) ricotta cheese
- 100 g (3½ oz/⅔ cup) strawberries
- 50 g (1¾ oz) unsalted butter, softened
- 100 g (3½ oz) icing (confectioners’) sugar
- ½ teaspoon salt
- 1 pinch salt
- 100 g (3½ oz) caster (superfine) sugar
- 25 g (1 oz) plain (all-purpose) flour
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