Ciao! Welcome to a taste of Italy. This cheesecake tastes much like American versions that use cream cheese as the base. Yet spices it up with a few extras like raisins, cinnamon, nutmeg, and pine nuts, it has a fruitier richer flavor. The recipe dates back to the Roman empire and is quite a specialty in Sicily. My Grandfather despises cream cheese when I fixed this cheesecake he couldn't get enough. Not featuring cream cheese the slight sour flavor is exchanged for a lighter creamer flavor that mixes well with the light nuisances of raisin and pine nut.
Torta di Ricotta:
1/2 cup golden raisins
1/4 cup Grand Mariner or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup 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
Directions:
1. Preheat the oven to 325 degrees.
2. Grease and flour one 9-inch spring form pan. Set aside.
3. Place the raisins in a small bowl. Cover with Grand Mariner and allow to soak.
4. 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. 5. Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle—about 1 hour and 10 minutes.
6. Serve warm. Buon Appetite!
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4 comments:
Hey! What a tarta di ricotta!! My mom prepare a very similar one, but without the nuts and vanilla. It’s really good. Thanks for the recipe, I’ll tell my mom about it
Nice blog!
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See you,
lmt
Thanks for the recipe! Though I work long hours, I would give it a go this weekend. :)
whoa! i just got a rather large cheesecake for my birthday today, and it was spectacular. i really would like to try this recipe though. sounds delightful.
I just love italian food.
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