X – Large Recipe

Make dough

In a large bowl combine 2.5 cups all-purpose flour, 2 tsp granulated sugar and 1/2 tsp fine sea salt. Whisk to aerate and distribute salt and sugar.

Add 1 cup cold unsalted butter cubes to the flour mixture. Using a pastry cutter, two forks or your fingertips quickly cut the butter into the flour until mixture resembles coarse crumbs with pea-size pieces of butter remaining.

In a small bowl whisk together 6 tablespoons ice water and 1 large egg yolk. Add the liquid mixture to the flour and butter a tablespoon at a time, gently tossing with a fork until dough just comes together. You may not need all the water; dough should be cohesive but not wet or sticky.

Turn the dough onto a lightly floured surface, press together, shape into a disk, wrap in plastic and refrigerate at least 30 minutes (up to 2 days) before rolling.

When chilled, preheat oven to 375°F (190°C). On a lightly floured surface roll the dough into a circle about 12 inches (to fit a 9–10 inch springform or tart pan) and gently transfer to the pan, pressing into the bottom and up the sides. Trim and crimp edges. Prick the bottom lightly with a fork to prevent large bubbles.

Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 8–10 minutes until the crust is set and very lightly golden. Remove from oven and reduce oven temperature to 325°F (165°C). Allow crust to cool slightly while preparing filling.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with an electric hand mixer) beat 8 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2 minutes.

Add 1 cup ricotta cheese and 3/4 cup granulated sugar. Beat on medium-low just until combined and smooth, scraping down the bowl as needed.

Add 3 large eggs one at a time, mixing on low speed after each addition until incorporated. Avoid overbeating to minimize air in the batter (which can cause cracks).

Mix in 2 tsp vanilla extract, 1 tsp fresh lemon zest and 2 tbsp all-purpose flour until just combined. Fold in 1/2 cup sour cream and the optional 1/4 cup finely chopped white chocolate by hand with a rubber spatula for a smooth, homogenous batter.

Pour the filling into the pre-baked crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any trapped air bubbles.

Bake at 325°F (165°C) for 35–45 minutes, until the edges are set and the center still slightly wobbles when gently shaken. Rotate the pan halfway through baking for even color. Avoid overbaking — residual heat will finish setting the center.

Turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool slowly in the oven for 45–60 minutes to reduce cracking. Then remove to a wire rack and cool to room temperature. Refrigerate at least 4 hours, preferably overnight, before serving.

When chilled, run a thin knife around the edge of the cake to loosen from the pan, then remove the springform ring or unmold the tart carefully.

Dust the top lightly with 2 tablespoons powdered sugar. Arrange 1 cup fresh berries in a decorative pattern on top and garnish with mint leaves if using.

Slice with a hot, dry knife (wipe between cuts) and serve chilled. Store leftovers covered in the refrigerator for up to 4 days.