Lemon Ricotta Cheesecake with Sorrento Lemon Crust and Raspberry Agretti Compote

For the Sorrento Lemon Olive Oil Pie Crust:

Preheat oven to 350 degrees.

Grease a springform pan- I used the lemon olive oil. Combine all ingredients until a dough is formed, and if it is still dry add few drops of water at a time until formed. Pack the dough into the bottom of the pan until evenly distributed. Bake at 350 for 15 minutes.  Let it cool in pan while you prepare the filling.

For the Lemon Ricotta Cheesecake Filling:

Preheat oven to 300 degrees.

Whisk  together the ricotta, cream cheese, and sugar until well combined. Add one egg at a time, whisking after each addition. Add the flour and the lemon juice, whisk again. Next add the lemon zest and beat again. The final appearance should appear “satin” like, fluffy and have a pale yellow color.  (I used a stand mixer, so the total time of mixing was 8-10 minutes on medium) .

**Optional step** Before adding the filling to the crust I drizzled 2oz of Limoncello over the cooked crust.

Add the ricotta filling to the prepared crust, lightly tap the sides of the pan to release any air bubbles.

Bake for 1 hour and 30 to 1 hour and 45 minutes, until the center of the cake is firm and has a light golden color.

*If your cheesecake is cracked don’t worry!*

Let it cool for at least an hour at room temperature…then refrigerate.

For the Raspberry Agretti Fruit Wine Vinegar Compote :

Combine all of the ingredients in a small sauce pan, and cook on medium-low heat until it has reduced slightly about 10-15 minutes.

Let it cool before topping the ricotta cheesecake.

An Olive Tap original recipe by Catherine, Long Grove, IL