Torta Di Ricotta-Italian Style Cheesecake
Yield
10 servingsPrep
30 minCook
90 minReady
180 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| ½ | cup |
butter
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| batter | |||
| 2 | pounds |
ricotta cheese
|
|
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
all-purpose flour
sifted |
|
| 6 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
candied fruit
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 118 | ml |
butter
|
|
| 315 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| batter | |||
| 907.2 | g |
ricotta cheese
|
|
| 355 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
sifted |
|
| 6 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
candied fruit
|
*
|
Directions
Cut the butter into the flour until crumbly.
Stir in egg and blend well.
Reserve about ½ 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℉ (160℃) oven for about 1 hour 30 minutes, or until firm.
Let cool in the pan.
