Raspberry Ricotta Cheesecake

DOUGH INSTRUCTIONS

• 1
  Sift the flour and sugar and mix with salt. Add chilled butter cut into smaller pieces, egg yolk, and 1 to 2 tablespoons of ice water, and work into a dense dough very briefly (so the butter doesn't melt too much).
• 2
  Spread the dough over a 24 cm ∅ pie form (preferably with a removable bottom) so that it covers the sides of the form as well. Place the form with the dough in the freezer for 30 minutes. Before baking, place baking paper on the dough and pour a weight (beans, ceramic weights) on it to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 170°C with a fan, remove the paper with the weight, and bake for another 5 minutes at the same temperature. Let the baked crust cool partially.

FILLING INSTRUCTIONS

• 1
  Whisk the ricotta with eggs and condensed milk. Pour the filling onto the pre-baked crust and bake for 15 minutes in an oven heated to 160°C with a fan.
• 2
  While baking, chop the pistachios into smaller pieces and briefly toast them in a dry pan.
• 3
  Immediately after removing the cake from the oven, arrange the raspberries on top with the tips facing up and sprinkle with pistachios. Chill in the refrigerator for 2 hours.