Raspberry Ricotta Cheesecake with Pistachios

Sift flour and powdered sugar and mix with a pinch of salt. Cut the cold butter into small pieces and briefly knead it together with one egg yolk (from the 3 eggs) and 1 to 2 tablespoons of ice-cold water to form a smooth dough. Be careful not to overwork the dough so that the butter does not become too soft.

Spread the dough in a cake tin (Ø 24 cm, preferably with a removable bottom), pulling up an edge. Place the tin in the freezer for 30 minutes. Before baking, line the dough with baking paper and weigh it down with baking beads (or dried beans). Bake in the preheated oven at 170 °C convection for 15 minutes, then remove the paper and weights and bake for another 5 minutes. Let the base cool slightly.

Stir the ricotta smooth with the remaining 2 eggs and the sweetened condensed milk. Pour the mixture onto the pre-baked base and bake in the oven at 160 °C convection for approx. 15 minutes.