"Victor Sack" > wrote in message
. ..
> biig > wrote:
>
>> I bought my first container of ricotta. It was on sale and I finally
>> decided to splurge instead of using cottage cheese. But after thinking
>> about it, I didn't want to use it for lasagne. I'd like to make
>> something
>> without a tomato sauce.
>
> Make torta di ricotta... definitely no tomato sauce there... Here is a
> recipe from _Trattoria_ by Patricia Wells_.
>
> Victor
>
> Ricotta Cheesecake with Pine Nuts and Raisins
> Torta di Ricotta
>
> This is a delicate, tenderly sweet, and crustless ricotta cheesecake,
> studded lightly with pine nuts and raisins, and harboring a faint hint
> of lemon, orange, and spice. I frankly prefer it to the heavier, richer
> American-style cheesecake, and strongly recommend that cheesecake lovers
> add it to their repertoire. I sampled this dessert one sunny Saturday
> in December, at the excellent family-run trattoria Checchino dal 1887,
> in Rome.
>
> Unsalted butter and all-purpose flour for preparing the cake pan
> 1 cup (200 g) vanilla sugar
> 1/3cup (45 g) all-purpose flour, sifted
> 1/2cup (2 ounces; 60 g) pine nuts
> 3/2cup (70 g) sultanas
> 1/4teaspoon fine sea salt
> 2 pounds (1 kg) whole-milk ricotta (or two 15-ounce containers)
> 6 large eggs, at room temperature, lightly beaten
> 1 teaspoon ground cinnamon
> 1 teaspoon freshly ground nutmeg
> 2 teaspoons pure vanilla extract
> Grated zest (yellow peel) of 1 lemon
> Grated zest (orange peel) of 1 orange
> Icing sugar, for garnish
>
> 1. Preheat the oven to 300°F (150°C; gas mark 3).
>
> 2. Generously butter and flour a 9-inch (23-cm) springform pan, tapping
> out any excess flour. Set aside.
>
> 3. In a small bowl, stir together the vanilla sugar, flour, pine nuts,
> raisins, and salt. Set aside.
>
> 4. In the bowl of an electric mixer fitted with a paddle, gently beat
> the ricotta at low speed until smooth. Add the beaten eggs little by
> little, then add the vanilla sugar mixture and gently mix to blend. Add
> the spices, vanilla, and zests. Mix to blend thoroughly.
>
> 5. Pour the batter into the prepared cake pan. Place the pan in the
> center of the oven and bake until the cheesecake is a deep golden brown
> and fairly firm in the center, and a toothpick inserted in the center
> comes out clean, about 1 hour and 30 minutes. Transfer to a baking rack
> to cool. Once cooled, cover the cheesecake with plastic wrap and
> refrigerate until serving time. (The cake can be made up to 1 day in
> advance.)
>
> 6. To serve, release the sides of the springform pan, leaving the
> cheesecake on the pan base. Sprinkle the top generously with
> Icing sugar and serve, cutting into very thin wedges.
>
> Yield: 16 to 20 servings
Thanks Vic, it sounds heavenly, but I'm diabetic. I will save it for
when we have a family gathering....Sharon