RICOTTA PIE WITH AMARENA CHERRIES
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
Categories Bon Appétit Dessert Ricotta Cheesecake Bake Almond Cherry
Yield 8 servings
Number Of Ingredients 22
Steps:
- Crust:
- Place a rack in middle of oven and preheat to 325°F. Generously butter pan and set aside. Pulse almonds, flour, sugar, and salt in a food processor until almonds are finely ground and mixture is combined. Add egg yolks and pulse to incorporate. Add 3 Tbsp. butter to mixture and pulse until dough is the consistency of wet sand.
- Press crust into the bottom and 3/4" up the sides of prepared pan using a straight-sided measuring cup. Chill until firm, about 10 minutes.
- Bake crust until evenly golden brown and set, 12-14 minutes. (If it slumps during cooking, you can always press it back into place with the measuring cup while it's still warm.) Transfer pan to a wire rack and let crust cool.
- Filling and assembly:
- Keep oven at 325°F. Using an electric mixer on medium speed, beat cream cheese in a medium bowl until no lumps remain, about 1 minute. Add ricotta and sour cream and beat until well incorporated. Add egg yolks and egg one at a time, beating well between each addition. With the motor running, gradually add sugar and salt and beat until filling is creamy and smooth, about 2 minutes. Add almond extract, vanilla extract, lemon zest, and orange zest and mix just to incorporate.
- Set pan with prepared crust on a large sheet of foil and fold up foil tightly around sides of pan (you can turn 2 small sheets of foil into 1 large sheet by folding their edges together several times, then opening up like a book). Repeat with several more pieces of foil to create a waterproof seal around the bottom and up the sides of the pan. Set inside a large roasting pan or baking dish and pour filling into crust (it will go above the crust).
- Set roasting pan on oven rack and carefully pour in very hot water to come about halfway up the side of the springform pan. Bake ricotta pie until the top is set and dry to touch but the filling still wobbles underneath (it will firm as it cools), 65-75 minutes. Transfer to the refrigerator and chill until cool and firm, 3-4 hours.
- Slice ricotta pie and serve topped with amarena cherries.
- Do Ahead
- Crust can be baked 1 day ahead. Store tightly covered at room temperature. Ricotta pie can be made 3 days ahead. Keep chilled.
RICOTTA PIE
Steps:
- To make the pie crust:
- Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Filling:
- Preheat the oven to 350 degrees F.
- In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
HONEY RICOTTA WITH CHERRIES
Provided by Geoffrey Zakarian
Time 10m
Yield About 3 cups
Number Of Ingredients 6
Steps:
- Whole wheat crackers, for serving
- Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt.
- Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers.
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
CREAMY RICOTTA PIE
This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie.
Provided by lashley
Time 4h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
- Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
- Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
- Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
- Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
- Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
- Chill pie in refrigerator until fully firm, about 3 hours.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 62.3 g, Cholesterol 128.2 mg, Fat 24.6 g, Fiber 1.2 g, Protein 19.3 g, SaturatedFat 9.6 g, Sodium 559.7 mg, Sugar 32.3 g
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