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the title of the recipe is Ricotta cake fluffy and easy to prepare
recipe information Ricotta cake fluffy and easy to prepare , in section Worldwide RecipesINGREDIENTS
175g (1 ¼ cup) flour
100g (¼ cup + 3 tbsp) cold butter
25g (2 tbsp) sugar
6g (1 ½ tsp) baking powder
for cheese layer:
2 egg yolks
500g (2 cups) ricotta
40ml (2 tbsp) sunflower oil
115g (½ cup) sugar
8g (2 tsp) vanilla sugar
15g (2 tbsp) starch
5ml (1 tsp) lemon juice
2 egg whites
Preheat the oven to 180C/360F. Line a 20cm loose-bottomed tin with baking parchment.
In a bowl combine flour, egg, cold butter, sugar and baking powder. Start with using a hand mixer with dough hooks to crumble the dough and then continue kneading the dough with your hands.
Spread and press the base dough firmly over the base and side of the pan. Poke the base with a fork to prevent it from bubbling. Transfer to the oven and bake for 10 minutes or until lightly golden. Remove and leave to cool while you prepare the filling.
Reduce the oven to 160C/320F.
In a large bowl beat egg yolks, sugar, vanilla sugar, starch and sunflower oil until combined, add ricotta and continue to beat until smooth.
In another bowl whip egg whites until soft peaks form, add lemon juice and continue to whip until stiff. Transfer peaks to the bowl with cheese mixture and stir carefully to combine.
Pour over the prepared base and bake for 45-50 minutes. Once the cheesecake is done, turn the oven off and crack open the door. Leave the cheesecake inside to cool for about 1 hour, then remove the cheesecake and cool completely before removing it from the tin.
Decorate with icing sugar and strawberries, slice and enjoy!
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