Ingredients:

  • 1 ½ cups (180g) all-purpose flour (plus extra for dusting)
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 3-4 tablespoons ice water
  • 2 lbs (900g) whole milk ricotta cheese, drained well
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Zest of 1 large lemon
  • 2 tablespoons Amaretto liqueur (optional)
  • Pinch of salt

Instructions:

  1. Combine dry ingredients for the crust in a food processor or bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add egg yolk and ice water, mixing until dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
  5. Roll out dough on a lightly floured surface.
  6. Press into the bottom and partially up the sides of the springform pan.
  7. Prick the bottom of the crust with a fork.
  8. Chill for another 15 minutes.
  9. Preheat oven to 350°F (175°C).
  10. Bake crust for 15-20 minutes, or until lightly golden brown.
  11. Let cool slightly.
  12. In a large bowl, beat ricotta cheese and sugar until smooth.
  13. Beat in eggs and egg yolks one at a time.
  14. Stir in flour, vanilla extract, almond extract, lemon zest, Amaretto liqueur (if using), and salt.
  15. Mix until just combined – do not overmix!
  16. Pour filling into the pre-baked crust.
  17. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
  18. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  19. Remove from oven and let cool completely at room temperature.
  20. Cover and refrigerate for at least 2 hours before serving.