Mrs Bailey’s Ricotta Pie
Don’t call it a cheesecake, ‘k?
These days, here on Earth, most people would probably want to call this a cheesecake. Well, you may do as you wish. Mrs Bailey knows the way of it. (NB — all weights are approximate, and some are retrospective. Mrs Bailey never measures anything, and sometimes I forget. When I do this again, I’ll try to remember and revise this accordingly. In the meantime, you ought to get a decent result from this. Oh, and NB2, it happened to come out gluten free.)
Base:
100g almond meal
45g unsalted butter
75g sugar
half teaspoon kosher salt
2 large egg yolks
Heat oven to 325F.
Butter a 9in springform pan. Put almond meal, sugar and salt into a food processor and pulse to mix. Add the egg yolks and pulse again. Melt the butter and and pulse that in until the mixture is uniform.
Spread it across the bottom of the pan, pressing down firmly. If you prefer your base thinner, work it up the sides of the pan as well. Chill for twenty minutes.
Bake until golden, fifteen or twenty minutes. Cool on a rack. Leave the oven on.
Filling: