Torta Di Formaggio Recipe

Prepare crust

Preheat the oven to 170°C (340°F). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment. Place the cookies in a food processor and pulse to fine crumbs (or place in a sealed bag and crush with a rolling pin). Combine crumbs with melted butter, 1 tablespoon sugar and a pinch of salt in a bowl; mix until the texture is like wet sand and holds together when pressed.

Bake crust

Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then remove from oven and set aside while you prepare the filling. Reduce oven to 160°C (320°F) if using a conventional oven and you prefer lower baking temperature.

Drain and measure ricotta

If ricotta is very wet, drain in a fine sieve lined with cheesecloth over a bowl for 30–60 minutes to remove excess moisture. For a silkier texture, press ricotta through a fine-mesh sieve or briefly pulse in a food processor. Measure 750 g drained ricotta.

Mix cheeses and sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle, combine the ricotta and room-temperature cream cheese. Add 150 g granulated sugar and beat on medium-low until smooth and homogenous, scraping the bowl once or twice (about 1–2 minutes).

Add eggs and flavorings

Add the whole eggs one at a time, mixing briefly after each addition, then add the extra egg yolk. Mix in the lemon zest, lemon juice and vanilla extract. Add 2 tablespoons flour and mix just until incorporated. Finally fold or mix in the sour cream (or heavy cream) until the batter is smooth; avoid overbeating to prevent incorporating excess air.

Assemble and bake

Pour the filling over the pre-baked crust and gently smooth the top. Option A (water bath for a creamier, crack-free cake): wrap the outside of the springform pan tightly with a double layer of heavy-duty foil and place the pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. Bake at 160°C (320°F) for 50–65 minutes, until the edges are set and the center still slightly wobbly. Option B (without water bath): bake directly on the oven rack for 45–55 minutes. The cake will puff and the center will jiggle slightly — it will set as it cools.

Cool

When baking is complete, turn off the oven and crack the oven door; leave the cake inside to cool slowly for 30 minutes (helps prevent cracking). Remove from oven and from the water bath (if used), then run a thin knife around the pan edge to loosen. Let cool to room temperature on a wire rack, then refrigerate at least 4 hours or overnight to fully set.

Cook raspberries

Combine the raspberries, 60 g sugar and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5–7 minutes. If the mixture is too thick to blend, add up to 1 tablespoon water.

Blend and strain

Remove from heat and let cool slightly. Puree the mixture with an immersion blender or in a blender until smooth. Pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to remove seeds. Taste and adjust sweetness or lemon as needed. Chill until ready to serve.

Unmold and plate

Carefully release the springform and transfer the chilled cheesecake to a serving plate if desired. Spoon or drizzle the raspberry coulis across the top or around each slice. Use fresh raspberries and a light dusting of powdered sugar and extra lemon zest for garnish.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.