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Ricotta Cheesecake (Crostata di Ricotta)

Prepare this cake ahead of time, as it must be chilled for at least 12 hours.

Ingredients

Cheesecake Pastry

  • 3/4 cup all-purpose flour
  • 1/3 cup butter or margarine, softened
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt

Filling

  • 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

Instructions

  1. Cheesecake Pastry: Mix all ingredients until blended; press evenly in bottom of ungreased 9-inch springform pan.
  2. Bake at 475 degrees F for 5 minutes.
  3. Filling: 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.
  4. Stir in raisins, citron and almonds.
  5. Pour into pastry-lined pan.
  6. Bake at 350 degrees F until center is set and top is golden brown, 1 1/4 to 1 1/2 hours. Cool.
  7. Refrigerate 12 to 24 hours.
  8. Remove outer rim of pan.
  9. Mix confectioners' sugar and cinnamon; sprinkle over cheesecake.
  10. Serve with green grapes if desired.

Yield: 12 to 16 servings

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