Raspberry Ricotta Cheesecake

CRUST INSTRUCTIONS

• 1
  Sift the flour and sugar and mix with salt. Add the chilled butter cut into smaller pieces, egg yolk, and 1 to 2 tablespoons of ice water, and quickly (to prevent the butter from melting too much) work into a firm dough.
• 2
  Spread the dough into a pie pan with a diameter of 24 cm (preferably with a removable bottom) so that it also covers the sides of the pan. Place the pan with the dough in the freezer for 30 minutes. Before baking, place parchment paper on the dough and fill it with baking weights (beans, ceramic beads) 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 weights, 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 pie crust and bake for 15 minutes in an oven preheated to 160°C with a fan.
• 2
  While baking, chop the pistachios into smaller pieces and briefly dry-roast them in a pan.
• 3
  Immediately after removing the cake from the oven, arrange the raspberries on top, tip-side up, and sprinkle with pistachios. Chill in the refrigerator for 2 hours.