Recipe: Torta Di Ricotta

Torta Di Ricotta (Ricotta Cheesecake)

About 1/4 cup fine plain dried bread crumbs
3 pounds whole-milk ricotta
2 cups sugar
8 eggs, separated
1/2 cup sifted flour
Zest of 1 orange
1 teaspoon vanilla
Pinch salt
1/2 cup cream, whipped
1/4 cup chopped candied citron

Generously butter a 10-inch springform pan. Sprinkle with bread crumbs coating bottom and side. Shake out excess. Preheat oven to 350 degrees.

With an electric mixer on medium speed in a large bowl, mix ricotta, gradually adding 11/2 cups sugar and then the egg yolks, one at a time. Mix in flour, orange zest and vanilla.

In a clean bowl with clean beaters, beat egg whites until they begin to thicken, then gradually add 1/2 cup sugar and salt and beat until stiff but not dry. Fold whipped cream and egg whites into ricotta mixture. Fold in chopped citron. Pour into prepared pan and bake 1 hour to 11/4 hours or until golden and set. Turn off oven and allow cake to cool with oven door closed 15 to 20 minutes. Cake should be golden brown and a toothpick inserted in the center should come out clean. Cool completely and refrigerate. Makes 8 to 12 servings.

Per serving: 447 calories, 44 percent calories from fat, 17 grams protein, 46 grams carbohydrates, .36 gram total fiber, 22 grams total fat, 195 milligrams cholesterol, 179 milligrams sodium.

The ricotta we found came in 1-pound and 15-ounce tubs. We used one of each, making us 1 ounce short of 3 pounds, but the recipe worked fine.

Pam
"Stressed is desserts spelled backwards!"

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