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Ricotta Cheesecake (Torta di Ricotta)
Posted by FootsieBear at recipegoldmine.com May 13, 2001
1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Grease and flour one 9-inch springform pan. Set aside.
Place the raisins in a small bowl. Cover with Grand Marnier and allow to macerate. Preheat the oven to 325 degrees F.
Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add the eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the raisins and pine nuts.
Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle - about 1 hour and 10 minutes.
Serve warm.
Ricotta Cheesecake (Crostata di Ricotta)
Prepare this cake ahead of time, as it must be chilled for at least 12 hours.
Cheesecake Pastry
1 1/2 pounds ricotta cheese, well drained
1/2 cup granulated sugar
3 tablespoons all-purpose flour
3 eggs
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons finely cut-up candied citron
2 tablespoons chopped blanched almonds
2 tablespoons confectioners’ sugar
1/2 teaspoon ground cinnamon
Prepare Cheesecake Pastry. Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla extract and salt in large mixer bowl on high speed until smooth and creamy, about 4 minutes. Stir in raisins, citron and almonds. Pour into pastry-lined pan. Bake at 350 degrees F until center is set and top is golden brown, 1 1/4 to 1 1/2 hours. Cool. Refrigerate 12 to 24 hours.
Remove outer rim of pan. Mix confectioners' sugar and cinnamon; sprinkle over cheesecake. Serve with green grapes if desired. Yields 12 to 16 servings.
Cheesecake Pastry
3/4 cup all-purpose flour
1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
1/8 teaspoon salt
Mix all ingredients until blended; press evenly in bottom of ungreased 9-inch springform pan. Bake at 475 degrees F for 5 minutes.
