SABRINA’S ITALIAN CHEESE CAKE

Shortcrust pastry:
200 g cake flour
110 g sugar
80 g butter cold
1 whole egg, plus 1 yolk

Mix in bowl, don’t overwork dough, cover and refrigerate for 1 hour.

Filling:
600 g Ricotta cheese
200 g sugar
3 egg yolks
1 teaspoon vanilla essence
60 g raisins, soaked in a little Rum

Mix all ingredients together.
Lightly butter a pie dish, roll the dough out, place the dough thinly into the bottom of the pie dish and prick it with a fork.
Add the Ricotta cheese filling. Roll the left over shortcrust dough out and cut strips, put them on top of the filling or you can leave it plain otherwise.
Bake in the oven at 160ºC for approximately 35 – 40 min or until golden in colour.
Leave to cool totally and sprinkle with icing sugar.

Recipe and photo: Sabrina Merli