Torta Di Ricotta-Italian Style Cheesecake

180 minutes Prep: 30 minutes Cook: 90 minutes

1193 calories per serving view nutrition facts

10-12 servings suggest servings

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Ingredients


crust
1/2	cup	butter
1 1/3	cups	flour, all-purpose
1	each	egg

batter
2	pounds	ricotta cheese
1 1/2	cups	sugar
1/4	cup	flour, all-purpose	sifted
6	large	eggs	separated
1	teaspoon	vanilla extract
1/4	cup	mixed candied fruit

Directions

Cut the butter into the flour until crumbly.

Stir in egg and blend well.

Reserve about 1/2 cup of the mixture and pat the reamining crumbs lightly into the bottom of a lightly greased 10 inch springform pan.

Beat the ricotta cheese until creamy.

Beat in 1 cup of sugar, the flour and the egg yolks one at a time, beating well after each addition.

Add the vanilla and candied fruit and blend thoroughly.

Beat the egg whites until stiff, adding the remaining sugar gradually.

Fold gently into the ricotta mixture.

Pour the batter into the prepared pan, sprinkle with reserved crumbs, and bake in a 325 F oven for about 1 hour 30 minutes, or until firm.

Let cool in the pan.

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Nutrition Facts

Serving Size 467g

Amount per Serving

Calories 1193 46% of calories from fat

	% Daily Value*
Total Fat 62.0g	95%
Saturated Fat 36.0g	181%
Trans Fat 0.0g
Cholesterol 541mg	180%
Sodium 476mg	20%
Total Carbohydrate 120.0g	40%
Dietary Fiber 1.0g	5%
Sugars 77.0g
Protein 42.0g	83%

Vitamin A	43%		Vitamin C	0%
Calcium	53%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Barbecue Meatloaf Aussie Style - First Prize

Absolutely delicious. Presentation is excellent as well. Leftovers are great. Also, slice and use for sandwiches or a quick snack. I love this receipe.

Reviewed by karenreimann