Classic Ricotta Cheesecake

Step 1

FOR CRUST: stir together the 3/4 cup flour, 3 tbsp sugar, and 1/2 tsp lemon peel in a bowl. Cut in 1/3 cup butter until pieces are the size of small peas. Using a fork, stir in egg yolk until all dough is moistened. Remove the sides from and 8 inch springform pan. Press one-third of the dough onto the bottom of the pan. Bake in a 350F oven for 7-10 minutes or until golden. Cool on a wire rack. Greas the sides of the springform pan with the additional butter; attach the sides to the bottom. Press remaining dough 1 1/2 inches up the side of the pan. Set the pan aside. FILLING:Beat ricotta cheese, 1/2 cup sugar, milk and 2 tbsp flour in a large mixing bowl with an electric mixer on medium to high speed until combined. Stir in the raisins, candied orange peel and the 1 tsp lemon peel. Pour filling into the crust-lined pan. Place pan in a shallow bakin pan on the oven rack. Bake in a 350F about 45 mins or until centreappears nearly set when gently shaken. Remove springform pan from baking pan. Cool cheeecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen the sides of the cheesecake from the pan. Cool 30 minutes more. Remove sides of the springform pan. Cool completely. Chill cheesecake at least 4 hours before serving. Garnish plate with lemon and orange leaves and if desired mandarin oranges and golden raspberries. Sprinkle with powdered sugar