Crostata ricotta e visciole Roman Jewish Cherry Cheesecake

Cherry Crostada

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Adapted from Luca’s Italy



Sweet pastry:

  • 1 1/4 sticks unsalted butter, chilled
  • 2 cups all purpose flour flour
  • 3/4 cup granulated sugar
  • 1 egg + 3 yolks, beaten


  • 2 1/4 cups ricotta cheese (about 17 ounces)
  • 3/4 cup granulated sugar
  • 1 egg, beaten
  • 8 or 9 ounces sour cherry preserve

Top with:

  • Egg wash (beaten egg white)
  • Confectioner’s sugar


Sweet pastry:

  1. Cut butter into small cubes, add to the flour, and then combine, working with your fingers, until the mixture becomes a cornmeal consistency. Mix the sugar in.
  2. Add the whole egg, then add the yolks one at a time as needed. You want just enough to bring the dough together but not have it too wet. (Mine ended up fairly wet and I had to add a lot more flour when I rolled it out.)
  3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.


  1. Mix ricotta and sugar. Add egg and mix.


  1. Preheat oven to 350°F.
  2. Grease a deep 8-inch pie plate with butter.
  3. Divide the pastry so that 2/3 of it is one ball and 1/3 is another.
  4. Roll out the larger piece on a well floured surface. Make it large enough so that about half an inch will hang over the side of the pie plate (you’ll fold it part-way over the filling later). Transfer dough to pie plate.
  5. Add cherry preserves evenly over the dough. Add ricotta mixture. Fold the edge of the dough over the filling. Brush the edge with egg wash.
  6. Roll out the smaller piece of pastry. Cut it into an 8-inch circle
  7. Cover the top of the pie with this circle of pastry. None of the filling should be showing any more.
  8. Paint the top of the pie with egg wash.
  9. Bake 50 minutes.
  10. Cool, sprinkle with confectioner’s sugar, and serve.