Cheesecake with ricotta and pistachios

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 60 g sugar
• 1 egg(s)
• 125 g butter, cold
• 1 tsp baking powder
• 1 pinch of salt
• Fat for the mold
• 3 eggs
• 750 g ricotta
• 80 g sugar
• 2 tbsp potato starch
• 200 g white chocolate
• 1 tsp baking powder
• 40 g pistachios, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

For the shortcrust pastry, combine flour, sugar, egg, cold butter in small pieces with baking powder, and a pinch of salt to form a shortcrust pastry. Form into a ball and chill in the refrigerator for 30 minutes. Meanwhile, for the filling, separate the 3 eggs. Beat the ricotta, sugar, 3 egg yolks, potato starch, and baking powder in a food processor for at least 20 minutes until fluffy. Meanwhile, melt the white chocolate in a double boiler and then stir into the cream. Beat the 3 egg whites until stiff peaks form and carefully fold into the mixture. Grease a 26cm springform pan with butter. Roll out the shortcrust pastry and line the pan, pulling up the edges as you go. Spoon the mixture onto the pan and smooth it down. Sprinkle chopped pistachios on top, if desired. Bake the cake in a preheated oven at 190°C (top/bottom heat) for 40 minutes.