Pasticceria Papa Ricotta Cheesecake
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.
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.
- 2 eggs
- 1 egg
- 1 tsp vanilla extract
- 2 cups plain flour
- 3 tsp baking powder
- 100 g butter (softened)
- 1/4 cup caster sugar or unrefined golden caster sugar
- 1/4 cup fresh cream
- extra butter and flour for prepping the tin
- 1/8 cup caster sugar or unrefined golden caster sugar suc
- 250 g full fat cream cheese ((i used philadelphia))
- 1/8 cup caster sugar or unrefined golden caster sugar suc
- 1/4 cup full fat fresh cream
- 500 g full fat ricotta
- 1 tbsp icing sugar ground up natvia or unrefined icing sugar
- 2 tsp cinnamon powder
- Carbohydrate 18.9167525102091 g
- Cholesterol 26.3429166650098 mg
- Fat 9.1558333331236 g
- Fiber 0.770100002914254 g
- Protein 3.60756250034034 g
- Saturated Fat 5.67919999979618 g
- Serving Size 1 1 Serving (139g)
- Sodium 93.2456666234236 mg
- Sugar 18.1466525072948 g
- Trans Fat 0.653767000031197 g
- Calories 173 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- Dust cheesecake with cinnamon and icing sugar and serve.
My Ricotta Cheesecake Journey: A Taste of Italy at Home
As a busy working mom, finding time to bake is a luxury, but when I do, it's usually something special. This Pasticceria Papa Ricotta Cheesecake replica wasn't just another recipe; it was an adventure. The idea of recreating a classic Italian dessert, known for its delicate texture and subtle sweetness, was both thrilling and intimidating. I'd seen photos, read rave reviews, and dreamt of that light, airy fluffiness. This wasn't just baking; it was a quest for culinary perfection – or at least, a pretty darn good approximation!
The recipe itself, while detailed, wasn't overly complex. However, the attention to detail was key. Room temperature ingredients, the precise measurements, and the careful layering of the pastry – these were the subtle nuances that would separate a good cheesecake from a truly exceptional one. I found myself meticulously following each step, almost reverently. The aroma of warm pastry and sweet ricotta filled my kitchen, transforming the mundane task into a sensory experience. It was a welcome break from emails and deadlines, a moment of peaceful creation.
Making the pastry crust was surprisingly satisfying. The feel of the dough between my fingers, the gentle kneading, the careful rolling out – it was almost meditative. I loved the idea of using Italian OO flour, as suggested in the recipe, as it seemed to add an authentic touch. The baking of the crust was brief, just five minutes, ensuring a perfectly crisp base without sacrificing its tender heart. Building the cheesecake was a similar process; precise and yet calming. Watching the creamy ricotta mixture settle into its pastry shell, I could almost taste the final product – a dream of velvety texture and subtly sweet flavor.
The chilling period was the hardest part. Waiting overnight, resisting the urge to sneak a peek, was a true test of my willpower. But the anticipation was worth it. The next morning, the cheesecake emerged from the refrigerator, transformed. It was everything I had hoped for and more – a masterpiece of creamy richness, encased in a delicate shell of perfect pastry. The dusting of cinnamon and icing sugar added a final touch of elegance, transforming a simple dessert into something truly special.
More than just a recipe, this cheesecake was an experience. It was a journey that transported me, even briefly, to a quaint Italian pasticceria, surrounded by the aromas of freshly baked goods and the warmth of family. It was a reminder that even in the midst of busy schedules and hectic lives, there's always time to savor the simple pleasures – the joy of baking, the delight of sharing a delicious dessert with loved ones, and the satisfaction of creating something beautiful, from scratch.
This recipe isn't just about the ingredients; it's about the process, the experience, and the connection to something larger than oneself. It's about taking the time to slow down, to appreciate the details, and to savor the fruits of one's labor. And that, my friends, is something truly priceless.
