Raspberry and Ricotta Cheesecake

Sift the flour and powdered sugar into a bowl, then mix them with a pinch of salt. Add the cold butter cut into small cubes, an egg yolk, and 1-2 tablespoons of very cold water. Knead quickly (to avoid melting the butter) until you get a homogeneous and dense dough.

Roll out the dough into a 24 cm diameter tart pan (ideally with a removable bottom), covering the edges of the pan as well. Place the pan in the freezer for 30 minutes. Before baking, place a sheet of baking paper over the dough and add weights (beans or ceramic baking beads). Bake for 15 minutes in the preheated oven at 170°C (with fan), then remove the paper with weights and bake for another 5 minutes. Let the crust cool partially.

Whisk the ricotta cheese with a whisk together with the remaining 2 eggs and sweetened condensed milk until smooth. Pour the mixture over the pre-baked crust and bake for 15 minutes in the preheated oven at 160°C (with fan).