Ricotta Cheesecake
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 ozs ricotta cheese
6 eggs, at room temp
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 deg 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
Leave a Comment