Ricotta Cheesecake with Berry Sauce

Ingredients

• 180 g spelt flour type 1050
• 2 tbsp cocoa powder
• Pinch of salt
• 130 g honey
• 100 g butter
• 1 Organic lemon
• 4 eggs
• 1 kg ricotta (40% fat in cream)
• 2 tbsp Cornstarch
• 300 g raspberries

Instructions

1. 1.

   Combine flour, cocoa, a pinch of salt, 50 g honey and cubed butter in a bowl. Mix with the dough hooks of an immersion blender into a smooth dough, shape into a ball and chill for 30 minutes.

2. 2.

   Meanwhile rinse lemon hot, pat dry and grate zest finely. Squeeze juice. Separate eggs. Beat egg whites with a pinch of salt to stiff peaks. Whisk yolks with remaining honey, lemon zest and juice, ricotta and cornstarch. Fold the meringue into the mixture.

3. 3.

   Roll out dough to fit pan size and lay on baking tin bottom. Prick multiple times with a fork.

4. 4.

   Pour ricotta filling into pan. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes. Remove, cool, and release from springform.

5. 5.

   Meanwhile wash and trim raspberries. Puree berries and serve as sauce over the cheesecake.