Italian Ricotta Cheese Cake

This is one of my favorite desserts to make... why? Because it's so damn easy!

Italian Ricotta Cheese Cake

And, it's delicious... here's all you have to do:

Italian Ricotta Cheesecake

(Pizza Dolce di Ricotta
(Serves 8)

This typical Italian dessert is often served as a Spring specialty in southern Italy. The flavorings vary according to region. Toasted slivered almonds, coconut, chopped chocolate and grated lemon and orange zest are sometimes added.

Italian Ricotta Cheese Cake with Chocolate Dipped Australian Orange Peal

Pasta Frolla:

• 2 cups unbleached all-purpose flour
• 1/3 cup sugar
• pinch of salt
• 1/2 teaspoon baking powder
• 8 tablespoons cold unsalted butter, cut into small pieces
• 2 large eggs, beaten
• 1 beaten egg for wash

Ricotta Filling:

• 1/2 cup sugar
• 1 1/2 pounds whole-milk ricotta cheese, (3 cups)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon anisette liquor
• 1/4 cup finely chopped citron or candied orange peel
• 1/4 teaspoon ground cinnamon plus extra for dusting

For pasta frolla: In a bowl, mix dry ingredients, Using your fingers, rub in butter until it resembles a

fine meal. Stir in eggs. On a floured surface, Knead dough lightly until smooth, then press into a disk. Wrap in plastic and refrigerate until needed, at least 1hour or up to 3 days.

For filling: In a large bowl, stir sugar into ricotta. Stir in eggs, one at a time, then stir in remaining ingredients.

To assemble: Preheat oven to 350f. Unwrap pasta frolla. On a lightly floured surface, knead lightly until malleable. Cut off a third of dough and reserve. Roll remaining dough into a 14-inch round. Fit into a buttered 9-inch round pan. Trim dough even with top of pan. Pour in filling. Dust with 1/4 teaspoon of cinnamon.

For lattice: Roll reserved dough into a 10-by-8-inch rectangle and cut into 10 3/4- inch-wide strips. Paint strips with beaten egg. Place 5 strips on filling in each direction, trimming as necessary to fit, forming a diagonal lattice. Using a small knife to loosen bottom curst, fold edge of bottom crust over edge of top crust.

Bake in lower third of oven until crust is browned and filling is set, about 45 minutes. Let cool in pan. Run a sharp knife blade around inside of pan to loosen pastry. Invert onto a platter, then reinvert onto another. Cover with plastic wrap. Refrigerate at least 1 hour before serving.

We served this with a wonderful Port Dessert Wine...

Dessert!

The rich dark spicy port was a perfect counter to the light creamy cheesecake, the chocolate dipped orange peal tied it all together!