German Inspired Ricotta Cheesecake in Pastry

To make the crust, combine the flour, sugar, salt and baking powder. You can use a stand mixer or food processor for this. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and continue mixing until it forms a dough ball. Wrap the dough in plastic and refrigerate for at least 30 minutes.

To make the filling, combine the cheese, sugar, salt, eggs, vanilla and lemon juice in a bowl and beat until smooth. You can use the same equipment used for the dough. Add the cooled, melted butter and then the flour and mix in thoroughly. If you want an ultra smooth texture, use a food processor for this.

To assemble the cake, spray a 9″ springform pan with nonstick spray and line it with the crust dough. Unlike traditional pie dough, you don’t have to worry about overworking this while you press it with your fingers and knuckles to fill the bottom and edges of the pan.

Pour the cheese batter into the crust-lined pan. It will appear very liquid but that’s fine. Bake in a preheated 325ºF oven for approximately 80 minutes until a toothpick comes out clean and the top is set but not cracked. Cool thoroughly before removing from the pan.

(Recipe inspired by The German Foodie.)