Cheese cake with buffalo ricotta and almond crust

18/05/2014 - For the pastry:
- 200 g wheat flour "Pan de Verona"
- 125 g almond flour from Sicilian almonds
- 125 g of cane sugar
- 125 g butter "Az. Aggricola Frascio"
- 1 sachet of vanilla sugar
- 1 egg
- 1/2 sachet of baking powder
1 pinch of sea salt from Trapani

For the ricotta cream:
- 350 g buffalo ricotta "Caseificio Artigianale Esposito"
- 150 g of sugar
- 2 eggs
- Grated zest of an untreated Sicilian Lemon

Articolo tratto da: Anne to London

For the pastry:
- 200 g wheat flour "Pan de Verona"
- 125 g almond flour from Sicilian almonds
- 125 g of cane sugar
- 125 g butter "Az. Aggricola Frascio"
- 1 sachet of vanilla sugar
- 1 egg
- 1/2 sachet of baking powder
1 pinch of sea salt from Trapani

For the ricotta cream:
- 350 g buffalo ricotta "Caseificio Artigianale Esposito"
- 150 g of sugar
- 2 eggs
- Grated zest of an untreated Sicilian Lemon

Mix the flour with the ground almonds and mix with the soft butter, sugar, egg, vanilla sugar, salt and baking powder until you receive a smooth dough. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.

Sieve the buffalo ricotta and mix with two egg yolks, the sugar and the lemon. Beat the egg whites whites until frothy and stir into the cream.

Roll out the pastry and perforate it with a fork. Put the pastry in a form. Fill with the ricotta cream.

Bake at 180 ° C for 35-40 minutes.