Raspberry Ricotta Cheesecake | Easy and Creamy Dessert

Sift the flour and powdered sugar, then mix with the salt. Add the diced cold butter, 1 egg yolk, and 1-2 tablespoons of ice-cold water. Quickly knead into a firm dough (to prevent the butter from melting).

Press the dough into a 24 cm diameter pie dish (preferably with a removable bottom), covering the sides as well. Place the dish in the freezer for 30 minutes. Before baking, place parchment paper on the dough and fill it with pie weights (beans or ceramic balls) to prevent it from puffing up. Bake in a preheated 170°C fan oven for 15 minutes, then remove the weights with the paper and bake for another 5 minutes. Let the crust cool slightly.

Using a hand whisk, mix the ricotta until smooth with the remaining 2 eggs and the condensed milk. Pour the cream onto the pre-baked crust and bake in a 160°C fan oven for 15 minutes.