Torta Di Ricotta Recipes

Steps:

• Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
• Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
• Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
• Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.

Steps:

• First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
• Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
• While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
• On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
• Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
• When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
• Sprinkle cheesecake with confectioners' sugar. Arrange orange twists around cake.
• 16 servings. Begin early in day or day ahead to make this recipe.
• The Good Housekeeping Desserts.

Steps:

• Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed. In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.
• In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.
• In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving.

Steps:

• Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts 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-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.

Steps:

• In a small bowl soak the raisins for at least an hour.
• Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
• Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
• Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
• Beat eggs until pale yellow.
• Gradually add sugar and continue beating until thick.
• Add ricotta& milk (cream)& continue beating until the mixture is smooth.
• Sprinkle in the orange zest and fold in with a spatula.
• Sift 3 cups of flour with the baking powder.
• Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
• Drain& dry the raisins, reserve the brandy.
• Toss raisins with the remaining flour, add to the batter.
• Gently fold in the the brandy, nuts& chocolate.
• Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
• If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
• Cool cakes on wire racks.
• Remove from cake pans and discard the parchment paper.
• You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.

Steps:

• Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust.
• In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary.
• In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.

Steps:

• Grease a 9 inch round cake or springform pan. Line the bottom with parchment or waxed paper. Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.
• Cream the butter and sugar together until smooth. Beat in the ricotta.
• Beat in the egg yolks, one at a time. Ass 2 Tbl of the flour, and the lemon zest and juice. Sift the baking powder into the ramaining flour and beat into the batter until well blended only.
• Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
• Turn the mixture into the prepared cake pan. Bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioner's sugar before serving.