ricotta cheesecake
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
Ingredients
- 11/2 pounds ricotta cheese, well drained
- 1/2cupgranulated sugar
- 3tablespoonall-purpose flour
- 3eggs
- 1teaspoongrated orange peel
- 1teaspoonvanilla extract
- 1/4teaspoonsalt
- 2tablespoongolden raisins
Directions
- 1
Ricotta Cheesecake (Crostata di Ricotta) Prepare this cake ahead of time, as it must be chilled for at least 12 hours
- 2
Cheesecake Pastry 1 1/2 pounds ricotta cheese, well drained 1/2 cup granulated sugar 3 tablespoons all-purpose flour 3 eggs 1 teaspoon grate
- 3
Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla extract and salt in large mixer bowl on high speed until smooth and
- 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
- 7
Refrigerate 12 to 24 hours
- 8
Remove outer rim of pan