I made this instead of my grandmother's much more complicated Cassatta recipe (traditional Italian Easter cheesecake), and it's divine. I worked out what proportion sized slice would work with my diet
from the "Into the Sauce" cookbook by Buca di Beppo
Torta di Ricotta
2 pounds fresh ricotta cheese
2/3 cup sugar
1/3 cup flour
4 eggs
1/2 teaspoon cinnamon
2 teaspoons vanilla
2 teaspoons orange zest
1/4 cup candied fruit.
Preheat oven to 300 degrees. Butter and flour a 9-inch springform pan. In a large bowl, stir the cheese with a spatula until smooth. In another bowl, mix the sugar and flour. Stir mixture into the cheese until well blended. Add the eggs one at a time, mixing gently. Gently stir in the cinnamon, vanilla, orange zest and candied fruit.
Pour the mixture into the prepared pan and bake for about 1 hour and 15 minutes, or until lightly golden blrown and almost firm in the center. Transfer the cake to a rack. When completely cold, cover with plastic wrap and refrigerate until serving time. Remove the sides of the pan and transfer to a platter for serving.
Serves 10 to 12.
This has a remarkably smooth texture, more so than you might expect for a ricotta based cheesecake. Enjoy!
from the "Into the Sauce" cookbook by Buca di Beppo
Torta di Ricotta
2 pounds fresh ricotta cheese
2/3 cup sugar
1/3 cup flour
4 eggs
1/2 teaspoon cinnamon
2 teaspoons vanilla
2 teaspoons orange zest
1/4 cup candied fruit.
Preheat oven to 300 degrees. Butter and flour a 9-inch springform pan. In a large bowl, stir the cheese with a spatula until smooth. In another bowl, mix the sugar and flour. Stir mixture into the cheese until well blended. Add the eggs one at a time, mixing gently. Gently stir in the cinnamon, vanilla, orange zest and candied fruit.
Pour the mixture into the prepared pan and bake for about 1 hour and 15 minutes, or until lightly golden blrown and almost firm in the center. Transfer the cake to a rack. When completely cold, cover with plastic wrap and refrigerate until serving time. Remove the sides of the pan and transfer to a platter for serving.
Serves 10 to 12.
This has a remarkably smooth texture, more so than you might expect for a ricotta based cheesecake. Enjoy!