Ricotta Cheesecake

Sift the dry ingredients briefly to reduce lumps in the dough.

Use room-temperature butter and eggs so the dough comes together faster.

Tap out excess flour from the pan so you don't get light flour patches on the rim later.

Use lightly floured fingers to press the dough in cleanly and evenly.

A chilled base keeps its shape better during baking and shrinks less.

Make sure the oven is fully preheated so the cake rises evenly.

Only fold in lukewarm butter so the eggs in the filling don’t start to cook.

Briefly smooth the quark and ricotta; don’t overbeat to reduce cracking later.

Add the eggs individually and mix briefly each time to keep the filling fine.

Press the Amarettini slightly into the filling so they don’t slip when slicing.

Always sift cocoa so it dissolves without lumps and colors evenly.

Only swirl a few times, otherwise the marbling will quickly turn into a uniform color.

If the surface browns too quickly, loosely cover the cake with baking paper.

It’s best to remove it from the pan only after it has cooled so it stays stable and cracks less.

Sift the powdered sugar just before serving so it doesn’t become damp.