Italian cheesecake

I thought a lot about the name of this tart: is definitively not a classic cheesecake, because of the shortcrust pastry, and it is not a classic Italian crostata di ricotta, because of the crème fraîche, rarely used in Italy. So, let’s say Italian cheesecake, a perfect combination of soft buttery pastry and a voluptuous and silky cream, made even more seductive with a swirl of blueberries. This tart is so mild and delicate that allows you to eat half of it without even realising it!

Italian cheesecake

18cm tart tin

Shortcrust pastry 

    • 150gr plain flour (00 type – T405)
    • 30gr almond flour
    • two yolks
    • 80gr caster sugar
    • 90gr unsalted chilled butter
    • half teaspoon baking powder
    • lemon zest
    • Salt

The pastry will be more that you need, you can frozen the rest, for up two months. Put the flour, the caster sugar and the lemon zest into a bowl and mix together. Add the butter in small cubes and rub the ingredients together with your fingertips, until form crumbs. Add two yolks and a pinch of salt and work the dough until comes together – if it is necessary add one or two spoons of cold water - then shape it in a ball and press gently to form a flattish disk. Set aside in the fridge for at least 30 minutes. 

Blueberry compote

    • 100gr blueberries
    • 15gr caster sugar
    • Juice from half lemon

Put all the ingredients together in a small sauce pan and cook it for about 15 minutes, until the blueberries have burst and the mixture is bit thicker. Set aside until completely cool.

For the filling:

    • 280gr ricotta
    • 100gr crème fraîche
    • 80gr caster sugar
    • One egg plus one yolk
    • 15gr corn starch
    • Juice from half lemon

Place the ricotta cheese and the sugar in a medium bowl, make it smooth and creamy with a whisk. Add the crème fraîche, the egg and the yolk and mix together. Add the lemon juice and the corn starch (use a small sifter in order to avoid lumps of corn starch).

To assemble. Heat the oven to 180°C. Butter the sides and the bottom of the tin tart, then cover the bottom with a small disk of parchment paper. Take the shortcrust pastry from the fridge, dust with flour and roll out between two sheets of parchment paper. The pastry should be not more than 2-3mm thin. Lift the pastry on the rolling pin and place it over your tin. Press it into the sides, cutting out the excess. Fill the pastry with the ricotta cream, then add the blueberry compote on the surface. Using a knife,  gently swirl the filling cream and the compote together to create a marble look. Bake it for about 40-50 minutes until golden.

Serve it completely cool, or even better waiting for the day after.