Torta di Ricotta (Italian Ricotta Cheesecake) Recipe
Difficulty: Simple
Nutrition Per Portion (Based on 1 of 8 slices): Calories: 247 Total Fat: 14 g Saturated Fat: 6 g Carbohydrates: 21 g Dietary Fiber: 1 g Sugars: 17 g Protein: 9 g Cholesterol: 92 mg Sodium: 90 mg
Ingredients
- 1 lb ricotta cheese
- 1/3 cup raisins
- 2 tbsp dark rum
- 3 eggs, separated
- 1/2 cup sugar
- A pinch of salt
- Zest from 1 lemon
- 1/3 cup pine nuts
- Softened butter and bread crumbs for your baking pan
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Instructions
- Place the ricotta in a sieve lined with cheesecloth and let it drain in the fridge overnight.
- Soak the raisins in the dark rum.
- Preheat your oven to 375F (190C).
- In one bowl, whisk the egg yolks with the sugar until you achieve a light yellow color. Stir in the well-drained ricotta, a dash of salt, and the lemon zest. Mix thoroughly until smooth.
- Fold in the pine nuts as well as the soaked raisins together with their rum.
- In a clean bowl, beat the egg whites until firm, glossy peaks form. Gently fold them into the ricotta mixture, being careful not to deflate the whites.
- Brush a 6-inch springform pan with the softened butter, then coat it all over with bread crumbs, tapping out the extra crumbs.
- Pour your cheesecake batter into the prepared pan and smooth the surface.
- Bake for about 30 minutes, or until set and lightly golden on top.
- Allow the cake to cool in its pan before serving.
This dish is attributed to Lidia Bastianich from "La Cucina di Lidia." Note: Recipe contributed by a professional chef or restaurant; home test results may vary.
Discover the magic of Torta di Ricotta, a light, fluffy Italian cheesecake bursting with zesty lemon, rum-soaked raisins, and crunchy pine nuts. Perfect for holidays or any celebration, this simple recipe delivers authentic flavor that will impress and delightwhip it up and savor a slice of Italy today!
