I`ve got to admit that I had doubts when I made this cake. When thinking of Ricotta, you usually imagine a flavorless cheese with a not-so-rich texture. This cake surly proved me wrong. Though this in not the creamiest cheesecake, it is certainly a very good one. This cake is quite dense, and has the most delicious combination of the citrus taste alongside with the crust and the cheese.
Another good thing in this cake is that it is fairly simple to make, compared with other cheesecakes. Here, you just have to make the crust, and then make the batter (and the only thing that is required is a stand mixer). In this one, you don’t need to whip egg whites, or to use all sort of tricks that the cake wont fall.
Oh, something about the citrus. If, like me, you are not the biggest fans of oranges, I suggest you put a zest from one orange rather than two as written in the recipe. This will give a slight taste of orange, which is perfect to my taste.
Torta di Ricotta
modified from The Good Housekeeping Illustrated Book of Desserts (Via USEREALBUTTER.COM)
2 cups all-purpose flour
3/4 cup butter, softened
1/4 cup sugar
2 tbsp dry Marsala wine
1/2 tsp salt
2 large egg yolks
32 ounces ricotta cheese
1 cup sugar
1 cup heavy cream
1/4 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
6 large eggs
grated peel of 2 medium oranges
grated peel of 2 lemons
In a large bowl, beat all pastry ingredients together on low speed until just mixed. Shape dough into a ball and wrap in plastic. Refrigerate for 1 hour.
Preheat oven to 350F. Press dough into a 10-inch springform pan – on the bottom and up the sides. Bake the crust 15 minutes until golden. Cool in pan on wire rack.
While crust is cooling, prepare the filling. Press ricotta through a fine sieve into a large bowl. Beat the ricotta on medium speed until smooth. Slowly beat in the sugar, scraping the bowl often. Add cream, flour, vanilla, salt, eggs, orange and lemon peels and beat until well blended.
Pour mixture into crust. Bake for 1 1/4 hours (I suggest placing a baking pan of water on a lower rack to prevent rifting of your cake surface). Turn the oven off and let cheesecake remain in oven for 1 hour. Remove from oven and let cool completely on wire rack. Cover and refrigerate for at least 4 hours or until well-chilled. When cheesecake is firm, loosen from pan and remove to a serving plate. Sprinkle with confectioners sugar or top with fresh fruit.