Torta di Ricotta

Torta di Ricotta
Ricotta Cheesecake
by Chef Lidia Bastianich

From La Cucina di Lidia, Doubleday, 1990

View a print ready page. Serves 6 Ingredients: 1 pound ricotta cheese 1/3 cup raisins 2 Tbs dark rum 3 eggs, separated ½ cup sugar 1 pinch salt   Grated zest of 1 lemon   Grated zest of 1 orange 1/3 cup pignoli (pine nuts)   Softened butter and bread crumbs, for the pan       Preparation: 1.  Drain the ricotta overnight in a cheesecloth-lined sieve. 2.  Soak the raisins in the rum.  Preheat the oven to 375 degrees F.  Beat the egg yolks with the sugar until pale yellow.  Add the drained ricotta, salt, and citrus zests, and blend thoroughly.  Add the pignoli and the raisins and rum, blending well.  Beat the egg whites until they form stiff peaks and fold them into the cake mixture.  Brush a 6” springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. 3.  Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.

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