Lemon and Orange Ricotta Cheesecake

This delicious melt-in-the-mouth cheesecake comes from Sicily and can be served with cream, ice cream or on its own.

Serves 6
Prep time 45 mins
Cooking time 45 mins
Ingredients
For the pastry

For the filling

Method
Pastry

Make the pastry first, sift sieve the flour, sugar and salt onto a work surface, make a well in the centre.
Add the egg yolk and diced butter to the well.
Using your fingertips gradually work in the flour mixture until it's fully incorporated.
Collect the dough up and knead very gently, cut off about a quarter, wrap in clingfilm and refrigerate.
Press the remaining dough into the base of the flan tin, and chill for 30 minutes.

Filling

Beat the cream with the ricotta cheese, eggs and extra yolk, sugar, orange and lemon rind.
Cover with clingfilm and refrigerate until needed.
Take out the pastry, and prick all over with a fork.
Line with foil and dried beans (this will stop it rising) and bake blind in a preheated oven 375F/190C gas mark 5 for 15 minutes.
Remove the pastry case from the oven and take out the foil and beans.
Stand the tin on a wire rack and allow to cool.
Once it's cool, spoon the ricotta mixture into the pastry case, smoothing over the surface.
Roll out the reserved pastry on a lightly floured work surface and cut into strips.
Arrange the strips in a lattice fashion over the filling, brushing the edges with a little water to make them stick.
Bake in a preheated oven 375F/190C/gas mark 5 for about 30 minutes, until the top is golden and the filling has set.
Cool on a wire rack before lifting off the side of the tin.
Cut into wedges to serve